


THE LIBRARY OF THE 


UNIVERSITY OF 
NORTH CAROLINA 





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THE COLLECTION OF 
NORTH CAROLINIANA 


ENDOWED BY 
JOHN SPRUNT HILL 





CLASS OF 1889 


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THIS TITLE HAS BEEN MiUKUriLiwcd 


Form No. 471 





Digitized by the Internet Archive 
in 2021 with funding from 
University of North Carolina at Chapel Hill 


https ://archive.org/details/raleignhcookbookOOunse 


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The Raleigh Cook Book. 


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ISSUED BY THE 


Ladies’ Church Improvement Society 


OFTHE 


Bikol BAPTISE- CHURGE 
RALEIGH, N. C. 


LEONE. 


RALEIGH: 
EDWARDS & BROUGHTON PRINTIN @ CO, 
1907. 


“We may live without poetry, music and art; 
We may live without conscience, and live without heart; 
We may live without friends; we may live without books; 
But civilized man can not live without cooks. 
He may live without books,-what is knowledge but grieving? 
He may live without hope,—-what is hope but deceiving? 
He may live without love,—what is passion but pining? 
But where is the man that can live without dining?” 
—Owen Meredith. 


SOUYTI~ 


NCC 
NoJU 


THESE RECIPES HAVE ALL BEEN KINDLY 


FURNISHED BY RALEIGH HOUSEKEEPERS. 


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TABLE OF CONTENTS. 


PAGE 

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Meats—Fish and Meat Sauces............sseevcceesseecreceeees 13 
Vegetables 2.066403 i 4 aoe aie 9 penton penetote epee e Regie a ge tee ceaesi 15 
Entrees—Croquettes .....sssssetsees- renee sess even emtns ss ve danlo 
Entrees—Soufiles  .4..5 ss 2 is 5 sip eesnele eet ieee aac tecar then aesmcner ee 20 
Entrees—Fritters ..4.'3 +92 < iad gas eee On eae ey anine 21 
Salads ne ae te fo 0a ao Deo er ee ek ea 22 
Salad: Dressings 5 v.csis ise ao 6 nee Rieter cue einen ate ee crete tatoo 26 
~' Sandwiches: sé.) 2 oP aieis de a 0 Oe eae ee ee ae 28 
| Deas: ee re arora Nae {oud a ORS aU ORE hs Soran 30 
Cheese sale n'a s Grea plese 2 ted OR eee cree Renee emacs 32 
Breads: Gene yea vas O58 ree eee FAR IW Aa eh 33 
Pastry: and Pies... 523 p40 + © 0 eee en el eee serene naa 39 
Puddings 2.92.05 sees tis ee ary a Cie ie eee Dee een cade oe 43 
Sweet Sauces. oi. o0 Wek wc sp. 6 ovat Sak ORIG R ate tee eke der oe eee 47 
Light ‘Desserts 9... 62. 15. ss a ap 0 We te ae sete eee eee 48 
Cakes oie oy Maes 2a Pais Gao agg eee eae 52 
Cakes— (Smalh) oiisicis by da 4 6S a Fo ae ates Pe eee eta ee 59 
Icings and Fillings. +... [ny <3 0d erm oieeeeta sy em ethene tener 62 
Ice Creams and Sherbets .: ss. a5 «he pieenee eeien nen poner treet ete ane 64 
Catsups Sand Pickles .'5...../. isla ga Aa ieee cre tent Reel eee org 67 
Camming 606. ./ea is ais fy Dee eee eee ener 70 
Jelly and Preserves. sa; ius) 9 ele dA ee ee i eee ee g (A 
Beverages 5 .ciwi cg sched picie oe bok 0 eee eed eee soe oe 73 
Candies: 6.066 bind oe sie a0 «ene 0 ae ane a eae 75 
Food for the Sick 24.25 <.-s «> scepeQine pay aos ee eat ete eee eee ray ci 78 
Hints to, the “Hostess 35 5. dale cp on eee Re teers etc 79 
Helps for Housekeepers—Weights and Measures...........-..... 80 





SOUPS. 


Vegetable Soup with Beef.—Ten-cent soup bone; 5 quarts cold 
water; 1 onion (small); 1 turnip; 1 potato; 1 carrot; 1 parsnip; 
1 root of celery; 1 teacup chopped cabbage; salt and pepper to taste; 
2 tablespoons of rice. 

Put soup bone in a soup kettle, add the cold water, place over a 
moderate fire. Bring slowly to a boil, skim off skum, and simmer 
gently four hours. Remove the meat and skim again. Wash the 
vegetables, cut into dice and add them to the soup. Simmer one 
hour longer, season to taste, and it is ready to serve. 





1 pint tomatoes; 1 pint corn; % pint cut-up okra; % pint fresh 
butter beans, or % cup of dried butter beans; 2 tablespoons of flour 
slightly browned; pepper and salt to taste. 

Put beef bone on in cold water, let boil an hour and a half. Take 
out bone; put in vegetables and let boil an hour longer. Moisten 
the flour with cold water, stir in the soup, let boil up again. Add 
pepper and salt to taste. This will serve ten or twelve people. 


Pe CUT Ds 
1 white potato; 1 onion; 2 tablespoons rice; 1 parsnip; 1 Sweet 
potato; 2 quarts of cold water; 1 sprig parsley; salt and pepper to 
taste. 

Cut the vegetables in dice. Put the butter into a frying-pan, and 
when hot put in all the vegetables but the white potato and fry to a 
light brown. Turn the whole into a soup Kettle, add the water, rice, 
parsley, celery and salt. Let them boil slowly one and a quarter 
hours. Then add the white potato; boil fifteen minutes longer, 
season and serve. 








Tomato Soup.—1 quart can tomatoes; % cup butter; 4 cloves; a 
few pieces of celery, or 1 teaspoon of celery salt; 1 slice of onion; 
1 pint hot water; 3 tablespoons corn starch; 1 tablespoon sugar; 
salt and pepper to taste. ; 

Cook water, tomatoes, onion, celery and cloves together twenty 
minutes. Add butter, stir in cornstarch, wet with a little cold 
water. Boil soup until clear, then season. 





Tomato Bisque.—1 quart tomatoes; 3 cups water; 1 pint milk; 
1 heaping tablespoon butter; 3 tablespoons flour; salt and pepper to 
taste. 

Add water to tomatoes and boil until tender. Strain through a 
colander and return juice to the fire. Add a pinch of soda and the 
butter and flour rubbed together. Pour in milk and season. Serve 
at once. 


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6 THE RALEIGH COOK BOOK. 


Oyster Soup.—i quart oysters; 1 pint milk; 1 pint water; 2 heap- 
ing tablespoons butter; salt and pepper to taste. 


Mix oyster liquor, water and milk, and when it is hot, add oysters 
and butter. Let come to the boiling point and remove immediately. 
Add salt and pepper to taste. 


Brown Broth.—2 young carrots; 2 tablespoons butter; 1 teaspoon 
salt; 1 quart boiling water; 1 potato; 1 onion; 1 bay leaf; 1 salit- 
spoon pepper; 1 teaspoon kitchen bouquet. 

Serape carrots, cut into dice; pare and cut potato; slice onion. 
Put the butter into a frying-pan; throw in the vegetables, and shake 
or stir till they are a golden brown; then throw them into a Kettle 
and cover with the boiling water. Add bay leaf, and simmer gently 
twenty minutes. Press through a sieve. Return to the Kettle; add 
kitchen bouquet, salt and pepper. 





Cream Chicken Soup.—Scraps and bones of chicken or turkey; 
3 pints cold water; 1 stalk celery cut in pieces; 1 heaping table- 
spoon butter; 2 heaping tablespoon flour; 1 slice onion; 1 pint cold 
milk; salt and pepper. 

Simmer slowly the chicken, water, celery and onion until reduced 
to about one quart. Strain out the bones. Melt butter and stir it 
into the flour and add the milk. Boil until thick, and add to the 
chicken broth just before serving. Season and serve very hot. 








White Sauce for Cream Soups.—1 pint milk; 3 tablespoons butter; 
1% tablespoons cornstarch, or 2 tablespoons flour; salt; white 
pepper. 

Scald milk; rub butter and flour together; add to milk, and boil 
until thick. Season. 





Cream of Corn Soup. 
and pepper. 

If fresh corn is used, cut down the middle of each row of kernels 
and press out the pulp. Cook the cobs in a little cold water and 
add this water to the pulp. Cook slowly ten minutes, then press 
through sieve into sauce. Thin with milk or water. Season to 
taste. Canned corn may be used. 


1 pint fresh corn; 1 pint white sauce; salt 


Cream of Asparagus Soup.—Cream of Asparagus Soup may be 
made as Cream of Corn Soup by using one bunch of asparagus, 
boiled for three-quarters of an hour and pressed through a colander, 
or canned asparagus may be used. 


Cream of Celery Soup.—Cream of Celery Soup may be made as 
Cream of Corn Soup. Use roots, tough stalks and white leaves of 
celery. Boil thirty minutes and press through a colander. 





Green-Pea Soup.—1 pint shelled peas; 1 quart water; 1 tablespoon 
butter; 1 tablespoon flour ; 2 cups milk. 


SOUPS. (: 


Cook peas in water until soft; remove, press through colander. 
Put butter in pan and let melt, add flour and stir until smooth; have 
milk hot, and add to butter and flour. Place in double boiler and 
cook half hour; add the pulp of the peas. Season to taste. 


Croutons.—Cut stale bread in one-third inch slices and remove 
crusts. Spread thinly with butter. Cut slices in one-inch squares 
or finger lengths; put in pan and bake until delicately browned, 
or fry in deep fat. 





Noodles.—2 eggs; flour. 

Beat eggs slightly, add a little salt, and flour enough to make very 
stiff dough. Knead and roll out as thin as possible. Allow dough 
to dry for an hour, then cut in fancy shapes, using sharp knife or 
French vegetable cutter. Dry, and when needed cook twenty min- 
utes in boiling salted water; drain and add to soup. 

Noodles may be served as a vegetable with cream sauce, or with 
cheese. 


8 THE RALEIGH COOK BOOK. 


MEATS. 
FISH. 


Planked Fish.—Split open a firm fish and remove backbone. Lay 
on well-buttered plank or fish sheet and dredge with flour, salt and 
pepper and spread with soft butter. Bake in a hot oven, then sur- 
round fish with a thick border of well seasoned mashed potatoes 
and return to the oven to brown. Garnish with lemon and parsley 
or radishes and parsley and serve. 


Baked Shad.—After cleaning, make a dressing of bread crumbs, 
salt, pepper, butter and parsley, and mix this up with the beaten 
yolk of egg; stuff the fish with it, and sew it up or fasten a string 
around it. Pour over it a little water and some butter and bake 
as you would a fowl. A shad will require from an hour to an hour 
and a quarter to bake. Garnish with slices of lemon, watercress, etc. 

Dressing for Baked Shad.—Boil up the gravy in which the shad 
was baked, put in a large tablespoon of catsup, a tablespoon of brown 
flour which has been wet with cold water, and the juice of a lemon. 
Serve in a sauce boat. 


To Broil Fish.—Any small fish or the steaks of a large fish are 
nice broiled. Prepare as for frying, rub the bars of the gridiron 
with butter, then place the fish skin down; do not turn until nearly 
done, and broil slowly. Turn up and lay in a dish with butter, 
pepper and salt. 





To Fry Shad or Small Fish.—The fish should be cleaned, washed 
well in cold water, and immediately wiped dry, inside and out, with 
a clean towel, and then sprinkled with salt. Have the lard or drip- 
ping boiling hot before putting in the fish. The fish may be rubbed 
over with flour or meal before frying. 


Codfish Ball.—Shred fish and soak in cold water one hour ; take 
out and put on stove in boiling water a few minutes; then drain and 
mix with an equal quantity of Irish potatoes, a small piece of butter, 


pepper to taste, beaten egeh, and roll in cracker or meal and fry 
in a little lard. 





Deviled Crabs.—1 pint crab meat; 3 hard-boiled eggs; lemon; salt 
and pepper; butter or cream. 

Take one pint of crab meat, either fresh or canned; cut in fine bits, 
add one-third as much bread ‘crumbs, two or three chopped hard- 
boiled eggs, and lemon juice; season with pepper, salt and butter or 
cream. Clean the shells nicely and fill with the mixture, sprinkle 
over with bread crumbs and small bits of butter, and brown in oven. 
These may be served in ramekins. 


MEATS. 9 


Fried Oysters.—Drain the oysters well. Have ready 1 egg, well 
beaten, to which has been added 1 teaspoon of salt and a dash of 
pepper. Take a fork and dip the oysters first in rolled cracker 
crumbs, then in the egg, and again in the crumbs. Have in the 
frying-pan the lard deep enough to cover the oysters well. When 
smoking hot, put in the oysters and fry a light brown. 


Escalloped Oysters.—1 quart of oysters; bread crumbs; % cup 
milk; % cup oyster liquor. 

Drain the liquor from the oysters. Butter a deep baking-dish 
and cover the bottom with bread crumbs. Put in a layer of oysters 
seasoned with salt and pepper, then a layer of bread crumbs dotted 
over with bits of butter, then oysters, and so on until the dish is 
full, finishing with bread crumbs. Bake for half an hour. These 
may be served in ramekins. 








Panned Oysters.—25 oysters; 2 tablespoons butter; %4 teaspoon 
salt; pepper. 
Cook oysters until plump. Add butter, salt and pepper, and stir 


well. A little lemon juice improves the flavor. Serve on toast. 


Oyster Short Cake.—1 quart flour; 4 tablespoons butter; 2 heap- 
ing teaspoons Royal Baking Powder; 1 teaspoon salt; milk enough 
to make a very soft dough. 

Mix with a spoon. Bake and split in halves and spread the lower 
half with the creamed oysters, cover this with the other half. Serve 
hot. 








Creamed Oysters for Short Cake.—1 quart oysters; 1 pint milk; 
2 tablespoons flour; 2 tablespoons butter; salt and pepper. 

Heat milk., Moisten the fiour with a little cold milk and add to 
milk, then the butter. Cook until thick, season with salt and pepper, 
and add the oysters, and in a few minutes it is ready to serve. 
Oysters creamed in this way may be served in ramekins or in bak- 
ing-dish. 


Oyster Cocktails.—36 oysters; 1 tablespoon horseradish; 1 table- 
spoon Worcestershire sauce; 3 teaspoons lemon juice; 4 teaspoons 
tomato catsup; 15 drops tobasco sauce; salt to taste. 

Drain oysters well, put four or five oysters in each glass, and 
pour dressing over them. 





‘Oyster Minece.—1 quart oysters drained and chopped; 2 cups 
browned bread crumbs; 4 hard-boiled eggs chopped; 4 eggs not 
cooked; lump of butter; salt and pepper; 1 cup chopped celery. 

Mix oysters, bread crumbs, hard-boiled eggs, celery, butter and 
seasoning. Beat the four eggs stiff, add to mixture, mix well and 
bake. 





10 THE RALEIGH COOK BOOK. 


Little Pigs in Blankets.—Season large oysters and cut very thin 
slices of bacon about two by three inches. Wrap the oyster in 
bacon and fasten with small wooden toothpicks, and cook a nice 
brown; serve with picks in them. 


MEATS. 


Boiled Old Ham.—Select a well-cured old ham weighing about 
eight pounds; soak all night in water. Put it into the boiler with 
enough water to cover well, and add one-half cup of good molasses 
and one-half cup of brown sugar. Cover well and cook slowly 
about four hours. Let it get cold in the water in which it is cooked. 
Peel off the skin and sift over the top cracker crumbs and black 
pepper and bake in a moderate oven one hour, basting frequently 
with the juice that runs out. 


Baked Fresh Pork Ham.—Select a small-sized ham. Place in 
greased pan with a cup of water and cook in a slow oven for three 
hours, or until thoroughly done. Pour off most of the grease, then 
season what remains in the pan with red and black pepper and a 
small piece of butter. Sweet potatoes may be baked in the pan with 
the pork. 





To Barbecue Pork.—Barbecue may be prepared in the same way 
as fresh pork ham by adding one-half teacup of vinegar to the 
gravy and basting frequently while baking. 





Sausage.—3 pounds of meat; 3 level teaspoons of salt; 3 tea- 
spoons sage; 2 teaspoons pepper; 2 or 3 pods red pepper. 

Grind meat. Dry pepper and sage in oven, rub fine and sift. Sea- 
son meat and mix thoroughly. 








Fried Liver and Bacon.—Cover slices of liver with boiling water 
and let stand five minutes. Remove thin outside skin. Sprinkle 
with salt and pepper, dredge with flour and fry in bacon fat. Adda 
little hot water, cover pan and let steam afew minutes. Serve with 
bacon. 


Pot Roast.—A piece from the back of the rump is best for this. 
Place in a hot kettle over a good fire. Brown on one side, then turn 
and brown on another, turning until all sides are seared. Then 
add one pint of boiling water, cover and cook slowly till tender. 
Add salt when the meat is half done. Take from pot, place in a 
roasting-pan and pour around it the gravy and put in a quick oven 
one-half hour, basting frequently with its gravy. 





Rib Roast Beef.—Have the oven and baking-pan well heated 
when the beef is first put in; this causes the outside to brown 
quickly and thus retain the juices. Take a rib piece or loin roast 
of seven or eight pounds. Wipe it carefully all over with a clean 


MEATS. 11 


wet towel. Putin the hot pan inside the well-heated oven and baste 
frequently with its own fat or butter. When partly done, season 
with salt and pepper. This roast requires two hours to cook. Put 
on a hot dish and pour over it the gravy, after skimming off all fat. 
Peeled potatoes, either Irish or sweet, may be put in the baking-pan 
with the roast, turning them about when the meat is basted. The 
potatoes should be put with the meat an hour before it is taken up, 
or they may be first partly boiled, then put into the baking-pan to 
brown with the roast. 


Beef or Veal Loaf.—2 pounds lean raw beef or veal; 1 cup cracker 
or bread crumbs; 1 small teaspoon salt; 1 teaspoon pepper; 1 egg; 
1 teaspoon sage; a few drops onion juice. 

Grind the meat fine, add egg, crumbs and the seasoning; moisten 
with enough milk or water to make into a long loaf. Bake about 
three-quarters hour in a slow oven, basting three or four times while 
baking with a tablespoon of butter melted in a half cup of boiling 
water. Serve cold, cut in thin slices. 


Beefsteak Stuffed and Rolled.—1 pound round steak; 1 cup 
crumbs; 2 tablespoons butter; 2 tablespoons parsley; 2 tablespoons 
celery, cut fine; % teaspoon salt; % teaspoon pepper; % teaspoon 
onion juice. 

Moisten crumbs with litthe warm water; mix with butter, parsly, 
onion juice, celery, pepper and salt, and spread evenly on meat, roll 
and tie. Sprinkle lightly with flour, lay a few slices of bacon on 
top. Place in a baking-pan with a little water and bake as a fowl. 


Broiled Steak.—Use a castiron pan and let it become almost red-hot 
before putting the meat in. Rub it lightly with a bit of fat from 
the meat. Let meat lie on one side till seared, then turn it, and 
continue turning it occasionally until done. Season with salt, pepper 
and butter. Time—For steak 1 inch thick, 5 or 6 minutes; for steak 
1% inches thick, 8 to 10 minutes. 











Hamburg Steak.—Chop finely one pound lean raw beef; season 
highly with salt, pepper, a little sage and a few drops of onion 
juice. Make into small cakes, flour and fry. 


Breaded Veal Cutlets.—Have the cutlets as thin as possible, wash 
and cut into pieces about two inches square. Dip first in beaten 
egg and then in bread crumbs. Fry the cutlets first on one side then 
on the other in hot drippings. Serve with or without gravy. 








Breaded Brains.—1 set calf brains. 

Remove the fine skin and blood vessels from round the brains. 
Put them in a small saucepan, cover with cold water and simmer 
gently five minutes. Take from fire and let cool. Cut in six or 
eight pieces, dip first in egg and then in bread crumbs and fry. 
Garnish with parsley, and for a luncheon dish serve with green 
peas. 


12 THE RALEIGH COOK BOOK. 


Steamed Leg of Mutton.—Wash and place the leg in a steamer 
and cook until tender. Put in a roasting-pan, salt, and dredge well 
with flour, cook in a hot oven until nicely browned. The water that 
remains in the steamer may be used for a soup. Serve with currant 
jelly or with mint sauce. 


Mint Sauce.—4 cup finely chopped mint leaves; % cup vinegar; 
1 tablespoon powdered sugar. 

Dissolve the sugar in the vinegar, pour over the mint and let stand 
thirty minutes on back of range to infuse. If vinegar is very strong, 
dilute with water. 





Roast Turkey.—Place a carefully dressed turkey breast up, in a 
dripping-pan, with one quart of cold water, a small slice of bacon 
and a stalk of celery. Baste frequently, turning the turkey as 
the upper side browns. If the breast does not brown as fast as the 
other sides, brush with a little butter. 

Dressing may be made of stale bread and a little butter moistened 
with water or milk. Bake in a separate pan and serve around the 
turkey, or the turkey may be stuffed before roasting. Oysters or 
celery may be added to dressing if desired. 


Roast Duck (Tame).—Pick, draw, clean thoroughly, and wipe dry. 
For dressing use three pints bread crumbs, six ounces butter, or 
part butter and salt pork, one onion chopped, and one teaspoon each 
of sage, black pepper and salt. Do not stuff very full. If not fat 
enough, it should be larded with salt pork, or tie a slice upon the 
breast. Place in a baking-pan, with a little water, and baste fre- 
quently with salt water. Some add onions and some vinegar. Turn 
often, so that the sides and back may be nicely browned. When 
nearly done, baste with butter and a little flour. These directions 
will apply to tame young geese as well as ducks. 





Apple Sauce.—Apple sauce made of stewed and unsweetened apples 
should always be served with roast goose or duck. The apple sauce 
may also be made in the following manner: Wipe half a dozen or 
more sour apples, cut out the cores without breaking the apples, and 
then put them in the baking-dish with the goose or duck, about 

4 Ominutes before taking up the fowl. Baste both fowl and apples 
until done and then serve them on the same dish. 


FOWL. 


Young Fried Chicken.—Wash and cut up a young chicken, wipe it 
dry, season with salt and pepper, dredge with flour or meal, or dip 
in beaten egg and then in cracker crumbs. Have in a frying-pan 
one ounce each of butter and sweet lard made boiling hot. Lay in 
the chicken and fry brown on both sides. Take up, drain it and 
set aside ina dish. Stir into the gravy left, if not too much, a large 


MEATS—SAUCHES, ETC. 13 


tablespoon of flour, make it smooth, add a cup of milk or water, 
season with salt and pepper, boil up and either pour over chicken 
or serve in gravy boat. . 

Partridges may be halved and fried in the same way. 


Smothered Chickens or Birds.—One half-grown chicken. 

Place in pan, dredge with flour, sprinkle with salt and pepper. 
Add heaping tablespoon of butter, place in pan and pour in about 
three cups of water. Cover and steam until tender. Remove, cover 
and set on the upper grate of the oven and brown. Two or three 
slices of bacon may be cooked in pan with the chicken and will 
improve the flavor. 


Chicken or Bird Pie with Oysters. 
1 pint of oysters, or more if desired. 

Cut up the chicken, or cut the birds in half, and boil or stew 
until tender. Line a baking-dish with nice pastry. Then put in a 
layer of chicken, or birds, then a layer of raw oysters, seasoning 
each layer with pepper, salt and bits of butter, and adding a part of 
the liquor in which the chicken or birds were boiled, until the liquid 
is even with the top layer. Then put on the top crust and bake 
about forty minutes in moderate oven. If greater flavor of oysters 
is desired, boil the liquor from the oysters and mix with the chicken 
liquor before adding to the pie. 





1 chicken or 6 small birds; 





Brunswick Stew.—Stew one chicken, with several slices of bacon, 
in half gallon of water until bones can be removed. Cook in sep- 
arate saucepan six large ripe tomatoes, one-half pint butterbeans, 
and six ears of corn cut from cob; add to cu pieces of chicken from 
which bones have been removed; season with salt, pepper and but- 
ter; cook) until thick enough to be eaten with fork—will probably 
require four hours cooking. 





FISH AND MEAT SAUCES. 


Apple Sauce.—1 dozen apples; 1 tablespoon butter; 1 teacup sugar; 
juice 1 lemon; a little nutmeg. 

Pare, core and stew apples until tender, stir in the butter, sugar 
and lemon juice and fiavor with nutmeg to taste. 





English Apple Sauce.—The stewed apples are mixed with gravy 
and very highly spiced. A high seasoning of pepper or curry powder 
is also added. 





Serve apple sauce with roast pork, roast goose or duck. 





Cranberry Sauce.—1 quart of cranberries; 2 cups sugar. 

Put berries in porcelain-lined saucepan, adding oné pint of water, 
and stew them until tender. Then press them through a colander, 
return to the saucepan, add the sugar and stir over the fire until 
the sugar is melted. 


14 THE RALEIGH COOK BOOK. 


Cranberry Jelly—Cranberry jelly can be made by cooking the 
cranberry sauce longer or adding gelatine. Then turn in a deep 
dish or jelly moulds to cool. Cut into blocks or serve in the shape 
of the moulds. 

Serve cranberry sauce or jelly with roast turkey, chicken or game. 


Tomato Sauce.—4 can stewed tomatoes; 1 small onion; 1 table- 
spoon butter; 1 sprig parsley; 1 tablespoon flour; 1 blade mace; 
salt and pepper to taste. 

Put tomatoes on the fire with the onion, parsley and mace and 
cook 10 or 15 minutes. Melt the butter and rub in the flour. Press 
tomatoes through a strainer, add to butter and flour, stir until it 
boils; add salt and pepper. 


Tomato Jeily.—Tomato jelly can be made as Tomato Sauce, adding 
gelatine to harden it. Cool and cut or mould as cranberry jelly. 
Serve tomato sauce or jelly with roast beef, steak or cutlets. 





Mint Sauce.—1 cup chopped green mint; % cup vinegar; % cup 
sugar. 

Mix one hour before serving. A little salt and pepper may be 
added. Some prefer to mix the sauce only ten or fifteen minutes 
before serving. 





Mint Jelly.—Made as mint sauce, only preparing it day before and 
adding one tablespoon of gelatine. Place on ice until wanted, then 
cut into blocks and serve with spring lamb. 

Serve mint sauce or jelly with roast lamb or mutton. 


Thin White Sauce.—2 tablespoons butter; 1% tablespoons flour; 
1 cup scalded milk; %4 teaspoon salt; few grains pepper. 

Put butter in saucepan, when melted stir in flour salt and pepper. 
Stir until smooth, then add gradually the cup of milk—hot milk is 
better—and simmer for two or three minutes. 

Serve thin white sauce with fish, sweetbreads, vegetables, etc. 


Drawn Butter Sauce.—1 pint hot water; % cup butter; 2 table- 
spoons flour; % teaspoon salt; pepper to taste. 

Put the butter in a saucepan, and when melted add the dry 
flour and mix well. Add the hot water and stir rapidly as it thick- 
ens. Add the salt and pepper. 

This sauce may be made the foundation for many other sauces— 


egg, Caper, parsley, etc.—by adding these tmaerials and the proper 
seasoning. 





Pepper Vinegar.—Fill a quart bottle with small red peppers, or 
large ones cut fine. Add two tablespoons of light brown sugar 
and fill with good cider vinegar. Will keep indefinitely. Invaiu- 
able in seasoning sauces, or use with meats. 


VEGETABLES. 15 


VEGETABLES. 


Vegetables—To Cook.—Good authority says that all fresh vegeta- 
bles should be put on to cook in boiling water. Salt should be 
added to the water in which top-ground vegetables are cooked. 
Underground vegetables should be salted after cooking. Keep the 
water boiling as rapidly as possible, and never allow vegetables to 
stand in water after they are done. Dried vegetables should be 
soaked before cooking, as also rice and dried fruits. 

Asparagus, twenty-five to thirty minutes. 

Beets, sixty minutes. 

Cabbage and cauliflower, twenty-five to thirty-five minutes; some 
say boil one hour. 

Carrots and turnips (young), forty-five minutes; in winter, one 
hour. 

Corn, ten to fifteen minutes. 

Lima or shell beans, young, forty-five minutes; dried, one and a 
quarter hours. 

Okra, thirty minutes. 

Oyster plant, forty-five to sixty minutes. 

Potatoes, baked, thirty to forty minutes. 

Potatoes, steamed, twenty to forty minutes. 

Potatoes, boiled (in skins), twenty to thirty minutes. 

Potatoes, boiled (pared), thirty-five to forty-five minutes. 

Peas (green), twenty minutes. 

Spinach, thirty to sixty minutes. 

String beans (snaps), thirty to sixty minutes. 

Summer squash, thirty to sixty minutes. 

Tomatoes (stewed), forty-five to sixty minutes. 

Of course’ judgment is required, as vegetables require more or 
less time, according to size. 








Asparagus.—Serve boiled asparagus on buttered dry toast; season 
with butter, salt and pepper. 


Green Corn Pudding.—'% dozen ears corn; 3 eggs; 1 tablespoon 
lard or butter (or both mixed); 1 tablespoon flour; salt and pepper 
to taste. 

Scald corn and cut off while hot, add butter to melt. Make a thin 
batter of milk (or water), flour and eggs; add corn and butter, salt 
and pepper. Cook in a hot oven to brown. 





Canned Corn Pudding.—To one pint corn add 3 egg-yolks, 3 tea- 
spoons melted butter, 1 heaping teaspoon flour, 1 teaspoon sugar, 
salt to season, 1 pint rich milk. Beat, then fold in whipped whites 
of 3 eggs. Turn mixture into a buttered baking-dish cover with 
cracker crumbs, dot with bits of butter, and bake in a steady oven. 





1 pint grated sweet corn; 1 egg; 4% teacup flour, 





Corn Oysters. 
or bread crumbs. 


16 THE RALEIGH COOK BOOK. 


Mix well together and drop a teaspoonful at a time in deep, boiling 
fat. Very nice. 

Macaroni with Tomato Sauce.—1-3 box macaroni; 2 quarts boiling 
water; 1 tablespoon salt. 

Boil macaroni in the boiling water and salt until soft. ince 

Tomato Sauece.—1 cup tomatoes; 2 tablespoons flour; small jurce 
onion; 2 tablespoons butter; salt; pepper. 

Rub through strainer and add 2 tablespoons butter mixed with 
2 tablespoons flour, salt and pepper. Cook together 15 minutes. 





Macaroni with White Sauce.—%4 cup macaroni; 2 quarts boiling 
water; 1 tablespoon salt; % cup grated cheese. 

Boil % cup macaroni in 2 quarts boiling water and 1 tablespoon 
galt, until soft. Drain in a strainer and rinse with cold water. Put 
a layer of macaroni in a buttered pan, sprinkle with cheese and 
repeat until all cheese and macaroni used. Pour white sauce over 
top, cover with buttered crumbs and bake till these are brown. 


White Sauce.—2 tablespoons butter (melted); 1% tablespoons 
flour; 1 cup milk; 1% teaspoon salt; % cup buttered crumbs. 
Mix butter and flour. Add scalded milk and boil until thick. 


To Cook Rice.—Put one cup of rice into three quarts boiling 
water, cook twenty minutes, drain rice in colander, pouring over it 
several cups of water to remove starch. Add salt and a little butter; 
place colander in the oven until grains stand up whole, or place 
colander over saucepan filled with boiling water, and finish cooking 
by steam. 


Stuffed Irish Potatoes.—Bake as many potatoes as needed. When 
done, cut off a small slice from one end so as to allow the potatoes 
to stand; then cut a large slice from the other end and remove the 
inside. Mash the pulp thoroughly, and while hot add 1% tablespoon 
butter and 1 tablespoon grated cheese to every four potatoes. Add 
boiling milk, pepper and salt; fill the potato shells and sprinkle over 
each mixed bread crumbs and grated cheese. Put in hot oven and 
brown. Many omit the cheese and bread crumbs, filling the shells 
full of mashed potato and then browning. Chopped cold meats can 
be used in the place of the cheese. If very large potatoes are used, 
cut in half and stuff as above directed. 











Potatoes, Vienna Style—Mash hot well-cooked and drained pota- 
toes, and season liberally with salt and butter. Add a very little 
cream or rich milk, and beat until light and smooth. Two or three 
beaten egg yolks may be added, but are not a necessity. The mix- 
ture needs to be dry rather than moist. Shape into portions similar 
to a Vienna roll, having pointed ends. Score each three times, to 
simulate the roll; brush over with the yolk of an egg beaten and 
diluted with a little milk, and set into the oven, to become very hot, 


VEGETABLES. Ly, 


and brown the top. Serve with any dish with which mashed potatoes’ 
is called for. 





Saratoga Chips.—Pare one large potato and cut in very thin slices 
on a vegetable cutter, into a bowl of cold water. Let soak ten min- 
utes, then take out a few pieces at a time, and dry them on a towel. 
Throw the slices, a few at a time, into deep boiling lard, and when 
light brown take out and place on a piece of soft brown paper. 
Dredge with salt. 


Potato Cakes.—1 cup mashed potatoes, seasoned with butter, pep- 
per and salt. Mould into small cakes, flour and fry. Sweet potato 
cakes are made in the same way, adding a little sugar. 





Sweet Potatoes Candied.—Boil sweet potatoes until nearly done, 
peel and cut into slices about a quarter of an inch thick. Put ina 
baking dish, a layer of potatoes, then butter and light brown sugar, 
then layer of potatoes, etc. Always have the last layer butter and 
sugar. Pour in a haif cup of water to make syrup. Bake slowly 
thirty minutes. 


A Delicious Dish.—Pare sweet potatoes and boil. While hot mash 
and add enough melted butter and milk to make the mass soft; then 
whip in two well-beaten eggs, and cream sufficient to make the mix- 
ture very soft. After adding salt, put into a buttered pudding-dish 
and bake until golden brown. 








Sweet Potatoes, Fried—Pare and slice potatoes lengthwise in 
rather thick slices, fry in hot dripping. When brown add a little 
water and sugar, cover and let steam a short time before serving. 

Stuffed Baked Tomatoes.—Cut a slice from the blossom end of 
unpeeled tomatoes, scoop out the pulp, and mix it with an equal 
amount of bread crumbs, a very little chopped onion, salt and pepper, 
and one beaten egg. Fill the tomatoes, and bake in a pan with hot 
water just covering the bottom. Baste with melted butter mixed 
with a little water. 





Fried Tomatoes.—Cut large half-ripe tomatoes in thick slices. 
Dip in egg, then in fine bread crumbs, and fry in butter or lard 
until quite brown on both sides. Add a little water or milk to 
the ege. 


Cauliflour with Cheese.—Boil cauliflower in water with a little 
salt until tender. Cut in small pieces and then cover the bottom of 
a baking-dish with cracker crumbs, add a layer of cauliflower, 
grated cheese, bits of butter, alternating until the dish is full, with 
cracker crumbs on top. Pour in enough milk to moisten, put in the 
oven to brown. 








Celery with Cheese.—Cut up two or more heads of celery and cook 
until tender in water; drain and put into a buttered baking dish in 


2 


18 THE RALEIGH COOK BOOK. 


layers with white sauce and grated cheese, with cheese and fine 
bread crumbs on top; bake until brown. This is prettily served in 
a shell of Edam cheese from which all the inside has been used. 


Eggplant and Cheese.—Pare the eggplant and cut in thin slices; 
sprinkle with salt, and pile, with a weight on top. After an hour 
wash the slices in cold water and wipe dry; then dip into beaten 
egg and crumbs, and fry brown. Make a very large cup of white 
sauce, and put a layer of it into a baking-dish, then a layer of egg- 
plant, then one of grated cheese, then sauce again, and soon. When 
the dish is full, put crumbs and cheese on top, and brown in the oven. 





Turnip with White sauce.—Pare turnips and cut into dice. Cover 
with boiling water in a saucepan and boil for half an hour. When 
turnips are nearly done make a white sauce, and stand over the 
kettle to keep hot. Drain turnips, turn into a vegetable dish, pour 
white sauce over them and serve very hot. 





ENTREES. 19 


ENTREES. 
CROQUETTES, 


Thick White Sauce (For Croquettes or Pates).—1 pint milk; 2 even 
tablespoons butter; 4 heaping tablespoons flour; 4% teaspoon salt; 
% teaspoon white pepper; 1% teaspoon celery salt; a few grains of 
cayenne. 

Scald the milk; melt butter in a granite saucepan; when bubbling 
add dry flour; stir till well mixed; pour on gradually the milk, 
adding about one-third at a time, stirring until well mixed, then 
beating until smooth and glossy. Add the seasoning and mix it 
while hot with the meat or fish. For croquettes, one egg, beaten, 
may be added just as the sauce is taken from the fire, but the 
croquettes are whiter and more creamy without the egg. For pates, 
warm the meat or fish in the sauce and use the egg or not as you 
like. If a wire whisk is used, all the milk may be added at once. 
Aithough more quickly made if milk is scalded, it is not necessary. 


Chicken Croquettes.—1 pint cold chopped chicken; 1 large table- 





spoon butter; 2 large tablespoons flour;,1 large tablespoon chopjed ~° 
parsley; 1 teaspoon salt; cayenne and pepper to taste. | Coye Wa 


Put the milk on to boil in a double boiler. Rub the butter and 
flour to a smooth paste, then stir it into the boiling milk, continue 
to stir until very thick; take it from the fire, add the meat and heat 
until thoroughly mixed. Add the seasoning to taste, then turn out on 
a large plate to cool. When cold and hard, form into cone-shaped 
croquettes. Dip in egg, then in bread crumbs, and fry iu deep boil- 
ing oil or lard. Put asmall sprig of parsley in the top of each cro- 
quette. Onion juice and nutmeg can be added to the seasoning if 
desired. Any cold meat or fish may be used in place of the chicken. 


Rice and Meat Croquettes.—1 cup boiled rice; 1 cup finely chopped 
cooked meat, any kind; 1 teaspoon salt; % cup milk; 2 tablespoons 
butter; 1 egg; pepper. 

Put the milk on to boil, add meat, rice and seasoning. When this 
boils, add the egg, well beaten, stir one minute. After cooling, 
shape, dip in egg and crumbs, and fry in deep fat. 





Salmon Croquettes.—1 can salmon; 1 tablespoon chopped parsley ; 
little lemon juice. 

Make a thick white sauce as above. When cold, add the salmon 
meat picked in small pieces, seasoned with parsley and lemon juice. 
Form in any shape desired, roll in bread crumbs and fry ~Any_ cold 
white meat or fish may be used in place of the salmon. 


Irish Potatoes with Croquettes.—Cold mashed potatoes may be 
used with ground cold meat or fish in place of the thick white sauce 


for croquettes. Season to taste. 





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20 THE RALEIGH COOK BOOK. 


Surprise Balls.—2 cups mashed potatoes; 2 tablespoons butter; 
14 teaspoon salt; yolk 1 egg. 

Roll into balls, place in a buttered tin, put a small piece of butter 
on each and bake, or roll in egg and crumbs and fry. These may 
be varied by hollowing the ball, filling with cold chopped meat or 
cooked green peas. Season, cover the end and bake. 





Esealloped Meats in Ramekins.—Cold cooked pork, veal, fish, oys- 
ters or fowl may be chopped fine and served in ramekins or patty- 
shells. Layers of grated bread crumbs alternate with the meat, and 
bits of butter and seasoning are added. The bread crumbs and but- 
ter are on top. Place in the oven and bake quickly. 


Creamed Meats in Ramekins.—Any cold cooked meats, chopped 
fine and mixed with white sauce, can be used as a filling for rame- 
kins or patty shells. Season to taste, cover with grated bread 
crumbs and brown. 

Creamed vegetables can be prepared and served in the same 
manner. 


Patties or Shells.—Roll out a nice puff paste thin; cut out with a 
elass or cooky cutter, and with a smaller glass or cutter cut out the 
center of two out of three; lay the two rings on the third and bake 
immediately. Shells may also be made by lining patty-pans wit 
nice pastry and baking quickly. These shells may be used in serving 
in the place of ramekins, and can be filled with escalloped meais, 
creamed meats, creamed vegetables, green peas, ete. The shells 
should be heated and the meat or filling hot when put into them. 
Put in the stove; the bread crumbs, when used on top, will brown in 
a few minutes. d 

Sweet fillings can also be used, and even a little custard or jelly, 
covered with meringue and slightly browned, makes a dainty sweet. 








SOUFFLES. 





Meat Souffle—An appetizing way to utilize cold meat. Melt two 
tablespoons butter in a saucepan, add two tablespoons of flour, half 
a teaspoon of salt, two dashes of white pepper, and gradually one 
pint of milk, stirring steadily. When boiling, after milk has been 
added, stir in half a cup of stale bread crumbs, one tablespoon chop- 
ped parsiey, and half a teaspoon onion juice. Remove from fire and 
stir in one pint of cold meat chopped fine and the yolks of three 
ezes well beaten. Then fold in the whites of three eggs beaten to a 
stiff froth. Pour the mixture into a buttered pudding-dish and bake 
in a moderate oven in a dish of hot water about twenty-five minutes. 
Serve immediately with tomato or mushroom sauce. 





Saimon Souifle.—1 can salmon; 2 tablespoons butter; 1 pint milk; 
3 eggs; 1 cup stale bread crumbs; 1 teaspoon chopped parsley; few 
drops onion juice. 


ENTRHES. 21 


Make a white sauce of the butter, flour, milk, salt and pepper. 
Add one cup stale bread crumbs, onion juice, parsley, and the sal- 
mon freed from skin and bones, and rubbed fine with a silver fork. 
Beat the ingredients together thoroughly, then beat in the beaten 
yolks of the eggs, and lastly fold in the whites, beaten stiff. Turn 
the mixture into a buttered baking-dish (or ramekins); bake in a 
moderate oven (the dish may be placed in hot water or not) about 
twenty-five minutes. Serve at once, either with or without sauce. 


Cheese Soufile. 
cayenne pepper. 

Beat the whites and yolks separately. Toss lightly together and 
add with little stirring the cheese, salt and pepper. Bake immedi- 
ately in ramekins and serve at once with toasted crackers. 





5 eggs; 1 cup cheese; 2 saitspoons salt; dash of 


FRITTERS. 





Plain Fritter Batter.—1 cup flour; % teaspoon Royal Baking 
Powder; 1 cup milk; % teaspoon salt; 1 or 2 eggs. 
sift dry ingredients together; add beaten eggs and milk. Beat well. 





Apple Fritters.—4 large sound apples; 2 tablespoons sugar; 1 tea- 
spoon extract of nutmeg. 

Peel, core and cut into slices, or chop fine, then dip the slices or 
stir the chopped apple into the plain batter and fry a light brown 
in hot lard. Drain and serve with or without sifted sugar over them. 





Fruit Fritters—Any kind of fresh fruit may be made into fritters 
as directed for apple fritters, canned fruits drained from syrup may 
also be used. A little lemon juice is an improvement to fruit fritters. 


Corn Fritters.—Two or three ears of corn. With a sharp knife 
eut down each row of kernels and scrape out the pulp. There 
should be a heaping cupful. Stir this into the plain fritter batter 
and fry in hot lard. 








Parsnip Cakes.—Boil parsnips until tender, mash, add beaten egg, 
little flour, salt, pepper, a little milk or water. Form in small cakes 
and fry. 


Salsify Cakes.—Cook until tender, mash, season with butter, salt 
and pepper; shape in small cakes, roll in flour, and fry. 





Meat Fritters.—Chop fine any cold cooked meat and stir into the 
plain fritter batter, and season with pepper, parsley, celery seed or 
celery salt, or chopped onion, as preferred. Fry in hot lard. 





Oyster Fritters.—1 cup oysters. Chop, stir into plain fritter batter, 


and fry as directed. 


22 THE RALEIGH COOK BOOK. 


a 


SALADS. 


Apple Salad.—6 large red apples; ‘2 cup celery cut in half-inch 
lengths; % cup chopped apple; 1% eup chopped almonds, (blanched) ; 
mayonnaise dressing. 

Mix celery, apple and almonds thoroughly with mayonnaise. 
Scoop out apples and fill with the mixture. Place on top of each a 
tablespoon of whipped cream, with candied or marasquino cherries 
in the center. 





Apple and Celery Salad.—1 cup sour apples cut in dice; 1 cup 
celery cut in half-inch bits; capers; 4 or 5 olives; 1 saltspoon of 
salt; cayenne pepper; 1 lemon, the juice; 6 tablespoons olive oil. 

Arrange salad in the salad dish in this way: a layer of apples, 
then a sprinkling of capers, next a layer of celery, and over this 
the olives cut in thin slices, and so on until the dish is full. Makea 
dressing of a saltspoon of salt, a good dash of cayenne pepper, the 
juice of a lemon and six tablespoons of olive oil; pour this over the 
apples and celery about ten minutes before serving. 


Bird’s Nest Salad.—Shred white cabbage very fine and arrange 
like nests on individual salad plates. In the center of each nest 
place the unbroken yolk of a hard-boiled egg; dress with mayonnaise 
and garnish with pimolas and the whites of the eggs chopped fine. 








Asparagus Salad.—Ice cooked asparagus tips and mix them lightly 
with finely minced young onion. Serve ice-cold in little nests of 
tender lettuce leaves with a little French dressing poured over. A 
cream mayonnaise is also a delightful accompaniment, and especially 
if the iced asparagus tips are mixed with an equal amount of iced 
green peas. 


Cabbage Salad.—1 cabbage; % cup vinegar; 2 eggs; pepper; 
celery; 1 cup milk; 1 tablespoon butter; 1 tablespoon white sugar; 
salt. 

Chop the cabbage. Boil the milk. Heat vinegar separately from 
the milk. When vinegar boils, put in sugar, butter and seasoning. 
Stir in chopped cabbage. Heat to scalding. Add egg to milk and 
cook until thick. Pour over the cabbage and mix thoroughly. 


Cold Slaw.—Let the cabbage stand some time in cold or ice water. 
Slice very fine and season with salt and pepper. Mix the following 
dressing with the cabbage when ready to serve. 








Boiled Dressing.—Yolks 3 eggs; % teaspoon mustard; 2 table- 
spoons sugar; 1-3 teaspoon salt; 3 tablespoons butter; 5 tablespoons 
vinegar. 

Beat the yolks of the eggs; add the other ingredients, and cook 
over hot water until the mixture is smooth and thick. Cool the 
dressing before mixing with the cabbage. 


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SALADS. 23 


Celery and Nut Salad. 
almonds (blanched), or pecan meats; mayonnaise. 

Mix celery and nuts with a little mayonnaise. Serve on a lettuce 
leaf with thick may sti se on top. Garnish with half of English 
walnut. 





<a Cup 


Cheese Salad (No. 1).—1% cups grated cheese; 1 ounce diced 
chicken; 3 hard-boiled eggs; 2 tablespoons olive oil; 2 tablespoons 
of vinegar; 1 teaspoon of mustard; % teaspoon of salt; a dash of 
red pepper. 

Rub yolks of eggs to smooth paste and gradually add oil, stirring 
with a fork; then add seasoning. Mix cheese and chicken with 
dressing and garnish with the whites of the eggs cut in circles. 


Cheese Salad (No. 2).—One heaping tablespoon of cottage cheese 
on a lettuce leaf; sprinkle liberally with chopped HEnglish walnut 
meats, and cover with a good mayonnaise. 


Chicken Salad (No. 1).—The meat of a cold boiled or roasted 
chicken (or turkey); three-quarters the same bulk of chopped cel- 
ery; 2 hard-boiled eggs; 1 raw egg, well beaten ; 1 teaspoon of salt; 
1 teaspoon of pepper; 1 teaspoon made mustard; 3 teaspoons of 
salad oil; 2 teaspoons of white sugar; Yet acup of vinegar. 

Mince the meat well, removing every scrap of fat, gristle and skin; 
cut celery into bits half an inch long, mix them, and set aside in a 
cool place, while you prepare the dressing. Rub the yolks of the 
eggs to a fine powder, add salt, pepper and sugar, then the oil, 
grinding hard and putting in but a few drops at a time. The mus- 
tard comes next, let all stand together while you whip the raw eggs 
to a froth. Beat this into the dressing, and pour in the vinegar, 
spoonful by spoonful, whipping the dressing well as you do it. 
Sprinkle a little dry salt over the meat and celery, pour the dressing 
over it, tossing and mixing until the bottom of the mass is as well 
saturated as the top. Turn into the salad bowl and garnish with 
white of eggs (boiled) cut into rings and sprigs of bleached celery- 
tops. If you can not get celery, substitute crisp cabbage and use 
celery vinegar in the dressing. You can also in this case chop 
some green pickles or cucumbers and stir in. Turkey makes even 
better salad than chicken. You can make soup of the liquor in 
which the fowl is cooked. 


Chicken Salad (No. 2).—Cut cold roast of boiled chicken in small 
dice, add one-half as much or equal quantity of bleached celery cut 
fine; season with salt and pepper. Mix with French dressing and 
set away for an hour or more. When serving, arrange on lettuce 
leaves and cover with thick mayonnaise. Stuffed olives cut in slices, 
carefully washed currants or blanched almonds may be used as a 
garnish for the mayonnaise. 


Fruit Salad (No. 1).—1 cup malaga grapes; 1 cup canned cherries; 

















24 THE a COOK BOOK. 


1 cup pineapple; 1 cup steed apple; 1 cup chopped aE walnuts; 
% cup seeded raisins; 1 large orange, cut NS 





Dressing.—2 eggs; 3 tablespoons sugar; Y, 
3 tablespoons lemon juice; salt; 44 pint cream. 

Beat together eggs, sugar, mustard, 1 tablespoon of cream, lemon 
juice and pinch of salt. Cook in a double boiler. When cool, add 
one-half pint cream, whipped not too stiffy. Stir in the fruit and 
serve on lettuce leaves with cheese straws. 


teaspoon mustard; 





Fruit Salad (No. 2).—1 banana; 1 orange; 1 quart vanilla ice 
cream. a 

Place the slices of banana and orange in a salad bowl, adding 
chopped pineapple and a few strawberries, if desired. Sweeten well 
and let stand in the refrigerator until time for serving. Then add 
to it plain vanilla ice-cream. The fruit should be quickly stirred 
into the ice-cream with a long-handled spoon and served immedi- 
ately. 


Orange Salad (No. 1).—4 oranges; % cup sugar; 1 tablespoon 
lemon juice; % tablespoon maraschino. 

Peel and slice the ofamges very thin, cutting them downward 
instead of across. Sprinkle the sugar, lemon juice and maraschino 
over them and set in ice-box for one hour. Serve just before the 
game or roast fowl. 


Orange Salad (No. 2).—Use for this Salad navel oranges. Cut the 
oranges in thin slices and arrange on nests of crisp lettuce; mayon- 
naise dressing. Good for a light salad course. 


Oyster Salad. 


Salt, pepper and vinegar. When cold, add as much celery, and. use 
salad dressing. ee 


Salmon Salad—1 can salmon; 3 sieeetery cut fine; nuts can 2 oe 
also be used. ill oo Spee. 








Serve with mayonnaise. Garnish with the yolks of hard-boiled | 2 


eggs forced through a potato ricer, or with nuts and parsley. 
Shrimp Salad. 
eggs; mayonnaise. 


Wash and drain the shrimps and mix with the celery. Chop the _ 


egg fine and sprinkle over the top; add the mayonnaise dressing and bs 
garnish with celery tops. a 





% pint cut celery; 2 hard-bolted e 


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yo 


Stuffed Tomatoes (No. 1).—6 tomatoes; mayonnaise; % one celery ae 
cut very small, 

Choose firm, round, red tomatoes. Peel and remove the seed ana 
pulp. Mix pulp and celery with mayonnaise and refill the tomatoes. 
Serve on lettuce leaves with a spoonful of mayonnaise | on top of 


tomatoes. Celery and nuts without the pulp of the tomatoes may as 
be used as a filling. 








SALADS. 


Stuffed Tomatoes (No. 2).—Peel six large, smooth tomatoes, scrape 
out the inside, boil 4 eggs hard, chop fine, and mix with the inside 


add royal salad dressing, pepper, salt, and lemon juice 


. 
? 


of tomatoes 


Fill each tomato with mixture, which will 


Serve on an open dish, dressed with lettuce. 


to the dressing to taste. 


stuff six. 


Tomato Salad.—Peel tomatoes, not too ripe, cut in slices and 
grate over them a fresh cucumber; season with salt, pepper, vinegar, 


a teaspoon of French mustard, 1 tablespoon of best salad oil, a 


finely minced onion and little celery salt. 


Tomato Aspic (No. 1)#@=1 quart can tomatoes; % box gelatine 


dissolved in 1 cup water or less; salt; pepper; onion juice. 


Strain tomatoes through a course sieve; season with salt, pepper 
and onion juice; add the dissolved gelatine and mold as desired. 


Tomato Aspic (No. 2).— 1 can tomatoes; 1 teaspoon celery seed; 


1 teaspoon celery salt; 4% teaspoon pepper; juice of 1 lemon; 1 slice 


of lemon; 1 box gelatine soaked in 1% pint of water. 


Mix all together except gelatine and lemon juice; let come to a 
boil, then add gelatine; stir until dissolved, strain, add lemon juice 


and a few blanched almonds; mold in any shape desired. 


One-half proportion of cold veal and white chopped 





Veal Salad. 
cabbage or celery, with mayonnaise. 


‘Fruit Salads and Dessert. | 
Plain Fruit Salad—Fo prepare. 2 


plain fruit salad take one Cup of 


sugar, -one cup grapefruit pulp, two 

cups pineapple cut in cubes, two cups 

orange pulp, one pint bottle Marischino 

cherries, half a cup. English walnut 

meats and half a cup of lemon juice. 

Mix together well, and if served in 

sherbert glasses this will be sufficient 

for twelve persons. 

Boulevard Salad—T wo. cups of cel- 

ery cut in dice, two cups of apples and 

two of oranges cut in small pieces,three 

bananas sliced, and half a cup of wal- 

nut meats. Mix well together with a 

boiled mayonaise, which is made in the 
following manner: One tablespoonful 
mustard, one tablespoonful each of 
sugar, olive oil and flour and half a 
tablespoonful salt, to which add three, 
eggs well beaten, one cup milk or 
cream, and last of all three-quarters 
cup of vinegar. Mix well, cook in double 


‘boiler and stir until it thickens, When 


coo] mix with salad and serve on crisp 
lettuce leaves. 

French Fruit Salad—-One cup of 
sugar, one pound seeded Malaga 
grapes, half a pineapple, eut in cubes, 
two oranges cut in small pleces, and 
ene tumbler sherry wine. If this 1s} 
used aS a dessert it may be ett 
with a boiled custard, which is made 
‘by using one pint of milk, half a cup 
of sugar, three eggs and half a tea- 
spoonful extract of vanilla. Place milk) 
in a double boiler, beat up egss abet 
sugar and just as the milk is at the 
point of boiling add the eggs, sugar 
and vanilla. Remove frum fire and sy 


pen 4 | 


* 


26 THE RALEIGH COOK BOOK. 


SALAD DRESSINGS. 


Salad Dressing Without Oil—' pint milk; yolks 3 eggs; butter 
size of walnut; 2 tablespoons of corn starch or flour; 2 tablespoons 
vinegar; 1 teaspoon salt; 1 saltspoon of black pepper. 

Put milk on to boil. Moisten starch with a little cold milk, add to 
hot milk, stir constantly until it thickens; then add yolks of the eggs 
well beaten; cook one minute, not longer. Take from fire and add 
salt, butter, pepper and vinegar. When cold it is ready to use. 
Very good. 








Salad Dressing with Yolks of Eggs.—Yolks of 3 eggs; level tea- 
spoon cornstarch; % teaspoon dry mustard; % of a cup of milk 
(sour is preferable); cayenne and salt to taste; 2 tablespoons of 
vinegar; butter the size of an egg (oil may be used if preferred). 

Rub thoroughly the yolks, mustard and cornstarch together, add 
the vinegar and stir, then the milk and stir again. Place on the 
fire and boil until thickened. Remove from fire and add butter. 


Salad Dressing with Yolks and Whites.—2 eggs; 2 teaspoons 
sugar; 1 teaspoon salt; 1 teaspoon mustard; 4 tablespoons vinegar; 
1 tablespoon butter. 

Mix salt, sugar, mustard, vinegar, butter and beaten yolks of eggs, 
and cook until thick. Add whites of eggs well beaten, and remove 


at once from stove. To add 2 tablespoons of olive oil when used 
improves flavor. 





Salad Dressing.—2 eggs; 1 cup vinegar; butter half size of an egg; 
“2 cup cream if wished; 1 teaspoon mustard; 2 tablespoons sugar: 
little red pepper; salt to taste. 

Beat up eggs, add vinegar. Put into a porcelain pan over the 
firé and cook like a soft custard; now add mustard, sugar, pepper 
and butter (previously mixed with a little sugar). Salt to taste. 
Some think it improved by adding half cup of cream, whipped. 





Cream Dressing.—Yolks of 4 eggs; 1 teaspoon of mustard; 1 tea- 
Spoon of salt; 1 cup of cream; 2 dessertspoons of tarragon vinegar, 
or the juice of one small lemon. 

Add the dry ingredients to the yolks and beat till light; then add 
cream and beat again. Cook in double boiler till thick. When 
partly cool, add vinegar. Very nice used on equal quantities of 
apples, celery and almonds cut in dice. 


Mayonnaise Dressing.—Yolks of 2 eggs; % pint bottle olive oil; 
juice of 1 lemon; 2 saltspoons salt; dash of cayenne pepper. 

Have the ingredients cold. Beat the yolks and 1 citi: Jon a 
few seconds in a soup plate with silver fork. Add gradually the oil, 
alternating with lemon juice, then the cayenne pepper and the re- 








SALAD DRESSINGS. 27 


mainder of the salt. More salt may be necessary if the salad has 
not been seasoned. This makes a jelly glass full. 





Cooked Mayonnaise.—Yolks of 6 eggs; % cup salad oil; 1 small 
tablespoon salt; 1 tablespoon of sugar; 1 dessertspoon of mustard; 
1 saltspoon of cayenne; % cup of vinegar; butter size of a walnut; 
% cup of cream. 

Beat yolks a little, then add oil drop by drop, beating steadily. To 
Salt, sugar, mustard, and cayenne, add the vinegar. When well 
mixed, add the combined oil and eggs. Put lump of butter in a 
double boiler, melt, pour i | dressing, stir constantly till of the con- 
sistency of thick cream. hen ready to use, add % cup of cream, 
beaten stiff. 


Quick Mayonnaise Dressing.—Yolk of 1 egg; 4 tablespoons of 
salad oil; % teaspoon of salt; 1 tablespoon of tarragon vinegar. 

Break the yolk of an egg into a small, deep bowl; add four table- 
spoons of salad oil, one tablespoon of tarragon vinegar, and half a 
teaspoon of salt, and whip with Dover egg-beater. A thick, heavy 
mayonnaise dressing is the instant result, provided the egg is strictly 
fresh-laid. If you can get it just off the nest, itis best. At any rate, 
note in breaking it that the yolk stands stiff and firm, if you would 
have your mayonnaise do the same. No order of mixing is neces- 
sary; dump all the ingredients together fearlessly. Mustard, white 
pepper, paprika, cayenne, celery salt, etc., may be added if desired, 
but they have, of course, no effect on the consistency of the dressing. 
The proportions named make enough dressing for half a dozen plates 
of salad. This can be made in five minutes. 





French Dressing.—1 tablespoon vinegar; 38 tablespoons oil; % 
teaspoon salt; 14 teaspoon pepper. 

Mix salt and pepper with oil; drop vinegar in slowly, beating with 
a fork until the mixture becomes thick and creamy: 





Mayonnaise in Large Quantity.—(Sufficient for five chickens.) 
12 eggs, yolks; 1 tumbler olive oil; 2 even tablespoons dry mustard; 


2 even tablespoons salt; 1 even tablespoon sugar; 1 saltspoon red . 


pepper; 1% coffeecup vinegar; % coffeecup lemon juice; butter size of 
a walnut. 

Boil six of the eggs hard for three or four hours; mash the yolks 
with the mustard, salt, sugar, pepper, and add slowly the vinegar 
and lemon juice, stirring smoothly. Beat the olive oil drop by drop 
into the six raw yolks; when all the oil is in, add to it the other 
ingredients, mix well. Put the butter in a saucepan, let it melt, 
pour the dressing in and stir over the fire until of the consistency of 
thin mush. Put in a screw-top jar and it will keep six weeks in a 
cool place. In dressing a salad this may need thinning; if so, thin 
with a little milk if it is to be used the same day; if not, with water. 


ps 


28 THE RALEIGH COOK BOOK. “ 


SANDWICHES. — *¢ 


Bacon and Lettuce Sandwich.—Wash lettuce carefully without 
pruising, wrap in a dry towel and put on ice at least two hours 
before using. Slice breakfast bacon very thin, fry to crisp, and place 
on brown paper so that the grease will be absorbed. When ready 
for sandwiches, slice bread very thin and butter it; place lettuce on 
each slice of bread, pour on the mayonnaise or French dressing, 
put in bacon and serve at once. 





Cheese and Olive Sandwiches. 
bottle stuffed olives. 

Cream the cheese with enough milk to make it soft, then cut up 
the olives and stir in. Spread on thin slices of buttered bread. 





Small-jar Imperial cheese; small 





Pickle and Cheese Sandwiches.—1 pint bottle mixed mustard | 
pickles. Grind up fine and re-bottle. Use this with Imperial cheese 
for sandwiches. é 


Pecan Sandwiches.—1 cup chopped pecan meats; 1 pint boiled 
dressing. 
_ Mix the finely chopped nut meats thoroughly with the dressing, 
and spread between dainty slices of bread. Other nuts may be used. 





Peanut Sandwiches.—Stir 1 cup of ground peanuts (put through 
the food chopper) into 1 cup of cooked mayonnaise dressing; spread 
on buttered bread, brown or white. 


Egg Sandwiches.—Chop fine the whites of hard-boiled eggs and 
add the yolks, which have been forced through a potato ricer. 
Season with salt and _pepper. Moisten with salad dressing and 
spread between slices of buttered bread. 








Lettuce Sandwiches.—Between thinly sliced and buttered squares 
of bread lay a piece of lettuce covered with mayonnaise dressing. 


A little potted ham or tongue mixed with the mayonnaise is an im- 
provement. 





Fruit Sandwiches.—Chop dried figs, dates and a little candied 


ginger and mix with stiffly whipped cream. Spread between small 
squares of buttered bread. 


Marguerites (No. 1).—1 cup sugar; 44 cup water; 5 marshmallows; 
whites of 2 eggs; 2 tablespoons shredded cocoanut; % cup English 
walnut meats; 4% teaspoon vanilla; saltines. 

Boil sugar and water until it threads when bonped from a spoon. 
Remove to back of range and add marshmallows cut into small 
pieces. Pour on the whites of eggs beaten until stiff, then add 
cocoanut, English walnut meats broken into small pieces, and 


< 


SANDWICHES. 29 


vanilla. Spread saltines with this mixture and bake until delicately 
browned. 2 


Marguerites (No. 2) —Whites of 3 eggs; 1 pound pulverized sugar; 
144 cups chopped nuts (English walnuts, pecans, or hickory nuts); 
saltine wafers. 

Beat eggs light, add sugar and nuts, spread on wafers, and bake 
until delicately browned. 


30 THE RALEIGH COOK BOOK. 


EGGS, 


Soft-boiled Eggs.—Have boiling water in a saucepan, take from the 
fire, add eggs, cover and let stand on back of stove from eight to 
ten minutes. 





Serambled Eggs with Cheese.—4 eggs; % cup milk; % cup grated 
cheese; salt; pepper. 

Beat eggs, add milk and cheese and scramble, stirring constantly 
while cooking. 


Serambled Eggs with Beef.—Chip dried beef very fine. Put equal 
parts of lard and butter in a skillet; when hot put in the beef and 
heat a few minutes, stirring to keep from burning. Break some eggs 
in a bowl, season and stir into the meat; will cook in a few minutes. 


Plain Omelet.—For a plain, easy-made omelet, take one tablespoon 
milk and a pinch of salt for each egg; beat the eggs lightly for three 
or four minutes, pour them into a hot pan in which a piece of butter 
the size of a walnut has been melted, cook three or four minutes, 
fold over and serve at once. 


Bread Omelet.—Remove all crust from a large slice of light white 
bread, soak it in hot milk (cold will do, but hot is better) until it 
takes up all the milk it will absorb. Rub smooth or run through a 
sieve. Add the yolks of four eggs, a little salt and pepper, and beat 
well. Have the butter in the pan very hot, then mix in the stiffly 
beaten whites with the yolks and bread lightly; pour in the pan 
and when the omelet is brown underneath set the pan in the oven 
for five minutes, or until the top is set; then double over half and 
serve. Cold chopped meats, ham, chicken, or oysters, made hot and 
laid between the folded omelet are savory variations. Two table- 
spoons of stewed mushrooms or tomatoes can be used as directed for 
.meats. Very hot tomato sauce may be poured in the dish around the 
omelet. 











Cheese Omelet.—Add to plain omelet, old cheese, grated. 


Scalloped Eggs.—6 hard-boiled eggs cut into slices; 1 cup fine 
crumbs with melted butter or moistened with gravy or milk; 1 small 
cup ham or other meat. | 

Place in layers, season with pepper and salt. Dot with bits of 
butter, and bake. 


Deviled Eggs.—Cut hard-boiled eggs in two the long way; remove 
the yolks and mash very fine; add vinegar, sugar, salt, pepper and 
mustard to taste, also a little butter. Mix well and put back into 
the whites; serve on lettuce leaves. For a change, add chopped 
olives, chicken or boiled ham. 


EGGS. 31 





Beauregarde Eggs.—5 eggs, hard boiled; 6 slices of toasted bread; 
2 tablespoons butter; 2 tablespoons flour; 4% teaspoon salt; % pint 
milk; pepper to taste. 

Chop whites of eggs fine and rub yolks through a sieve. Rub 
butter and flour together, add milk. Stir this over the fire until it 
just reaches the boiling point. Add whites of eggs, salt and pepper, 
and heat over hot water. Spread this on the slices of toast and keep 
hot until served. © 7 


= : F rs | 


me ded 
oe 


32 THE RALEIGH COOK BOOK. 


CHEESE. 


Cheese Straws.—1 pint of flour; % pound of grated cheese; 2 heap- 
ing tablespoons butter; a pinch of cayenne pepper; a pinch of salt. 

Mix well, then add enough water to make a stiff dough. Knead 
well, roll thin, cut into strips, and bake a light brown in a quick oven. 


Cheese Balls.x—Beat the whites of two eggs to a stiff froth, then 
add two cups of grated cheese, half a teaspoon of salt and a little 
cayenne. Form into balls the size of marbles; roll in fine bread 
crumbs and fry in a frying basket until a nice brown. 


Cheese Custard.—% loaf stale bread; 4% pound cheese; 2 eggs; 
1 ‘pint milk. 

Cut the bread into small squares. Place a layer in a buttered 
baking-dish. Sprinkle with grated cheese and dust with salt and 
cayenne. Continue this until all the materials are used. Beat the 
eggs, add the milk and pour this over the bread and cheese. Bake 
in a moderate oven for about an hour, having the dish in a pan of 
water. 





Cheese Fondu.—1 cup bread crumbs; % cup milk; 4 tablespoons 
grated cheese; 3 eggs; % cup butter; 1 teaspoon salt; dash of 
pepper. 

Cook bread crumbs and milk together, stirring until hot and 
smooth. Add butter, cheese, salt and pepper; cook one minute 
longer and remove from the fire. Beat yolks and whites separately, 
the whites till stiff and dry. Mix the yolks thoroughly into the 
cheese mixture, and fold in the whites. Bake in baking dish in hot 
oven 15 or 20 minutes. 


BREADS. 33 


BREADS. 





boil and pour it over 1% pints of sifted meal; let it stand until 
nearly cold; dissolve 1 cake of leaven and pour in; let it stand until 
it rises; make out in cakes with more meal and dry in the shade. 
If it should sour, add teaspoon soda to batter before making into 
cakes. 





; 1 pint flour; 3 or 4 boiled Irish pota- 
toes; 1 cup sugar. 

Mix meal, flour, sugar with the boiled potatoes and as much of the 
water in which they were boiled as will mix it real soft; put in a 
warm place to rise and then mix meal enough to make a stiff CAL, 

make in cakes and put in a shady place to dry. 





Yeast. 
cake of Fleischmann’s compressed yeast, dissolved in a teacup of 
lukewarm water, is the same as a cup of yeast. 


A Good Baking Powder.—1 pound pure cream tartar; % pound 
cooking soda; % pound cornstarch. Sift all well together several 
times. ': 


Bread.—Dissolve 1 cake of yeast into about % of a pint of water— 
lukewarm in winter, cold in summer—and 2 tablespoons of sugar. 
Sift 2 quarts of flour and a large pinch of salt together. Work in 
flour a tablespoon of shortening, then add dissolved yeast and 
enough water to make a dough soft enough to work well without 
having it stick to hands. Work thoroughly until dough becomes 
perfectly smooth and will pop as you draw it from you in working. 
Set aside in a warm place, in a vessel large enough to allow the 
dough to rise sufficiently. When this is done, give the second and 
last working, but do not knead; then shape as you desire, in rolls, 
loaf or strips, and set aside to rise from two to four hours, as neces- 
sary, before baking. Bread may be made at night and baked as 
desired in the morning. 


Rolls.—4 cups flour; % teaspoon salt; 2 tablespoons butter or 
lard; 1 cup scalded milk; 1 cake yeast; % cup lukewarm water. 

Dissolve yeast in %4 cup lukewarm water. Sift flour and salt to- 
gether. Rub in the butter. When milk is cold, add the yeast and 
the flour gradually, using enough to make a dough stiff enough to 
knead. Knead well. Let it rise until tripled in bulk. Roll out, cut 
with a biscuit cutter. Spread with melted butter, crease with the 
back of a knife handle and fold. Let rolls rise until doubled in bulk 
and bake in a hot oven about fifteen minutes. 


Potato Rolls.—1 cup yeast; 1 cup butter; 1 cup mashed Irish 
potatoes; 1 cup sugar; 6 cups flour; 8 eggs: salt. 
3 














34 THE RALEIGH COOK BOOK. 


Put the butter in the potatoes and melt it; work the dough well. 
If for supper, make the dough at noon. Let it rise sufficiently, then 
make into rolls in pocket-book shape, and let them rise again before 
baking. 


Georgia Split Biscuits.—3 large Irish potatoes; 1 cup blended lard 
and butter; 2 eggs, beaten separately; 1 cake yeast, dissolved in 1 
pint warm sweet milk; 1 tablespoon sugar; 1 tablespoon salt; flour. 

Pare and boil the potatoes until soft; while still hot, mash finely 
and add lard and butter, eggs beaten separately, yeast cake dissolved 
in warm milk; finally add sufficient flour to make a stiff sponge. 
When this is light, add sugar and salt, then work in flour to make 
a smooth, satiny dough. After this has risen, roll out on a board 
to the thickness of half an inch. Cut into biscuits, butter each one, 
and place one over another. Crowd slightly to prevent spreading. 
Brush the tops with milk or butter. Bake like other rolls. They 
may be shaped as rolls, or baked in loaves it makes good bread. 


Madison Bread.—1 quart flour; yolks 2 eggs; 1 tablespoon sugar; 
1 cup yeast; 1 boiled Irish potato; 1 tablespoon lard or butter. 

Beat eggs, add yeast and sugar; mash the potato and add to the 
mixture. Make up with flour and a little water or milk and set to 
rise. When light, roll out and cut in biscuit shapes. Set to rise 
again, and bake in quick oven. The dough should be as soft as can 
be handled. 


Rusks.—1 cup mashed potatoes; 1 cup sugar; 1 yeast cake dis- 
solved in one cup sweet milk; % cup butter; 3 eggs. 

Mix at 9 o’clock in the morning, and at 12 o’clock add flour for 
soft dough. Cut them in shapes and let rise and bake. 














Sally Lunn.—1 cup scalded milk, 1 cup boiled water, or 1 pint 
milk; 4 eggs; 1 teaspoon salt; 1 cup butter and lard; 1 tablespoon 
sugar; 4% cake yeast; 7 cups sifted flour. 

Scald the milk; when cool add the butter, salt, sugar and yeast. 
Beat thoroughly and set to rise. When light, add a little soda and 
the well-beaten eggs. Bake in a well-greased pan about 45 minutes. 
It may be baked in muffin rings. 


Quick Sally Lunn.—1 egg; 1 cup sweet milk; 1 teaspoon soda; 
1 teaspoon salt; 24% cups flour; 1 dessertspoon butter; 2 teaspoons 
cream of tartar; 1 or 2 tablespoons sugar. 

Put cream tartar and salt into the flour. Then stir into the milk 
one egg without beating, then stir in the flour. Dissolve butter and 
soda in a tablespoon of boiling water and stir it in quickly. Pour 
into pan and bake. 


S. C. Sally Lunn.—1% pints flour; 2 pis 1 tablespoon sugar; 4 








yeast cake; 1 heaping tablespoon buttewmilk; salt. 
About twelve o’clock in the morning dissolve half yeast cake with 


BREADS. 35 


tablespoon sugar in a little lukewarm water. Take a pint and a 
half of flour, a pinch of salt, a heaping tablespoon of butter, two 
eggs well beaten, and mix with enough rich sweet milk to make a 
moderately stiff batter. Beat well and set to rise until about five in 
the afternoon, or an hour before cooking. Then beat up well and 
pour into a greased pan or gem muffin pans, let rise again till ready 
to bake. Bake quickly. 


Swedish Rolls.—4 cups flour; % teaspoon salt; 1 cup scalded milk; 
1 cake yeast mixed with % cup lukewarm water; 2 tablespoons 
sugar; 2 tablespoons butter; 4% cup currants; 2 eggs. 

Pour scalded milk over butter, salt and sugar. Stir in yeast, 
water, and egg, slightly beaten. When dissolved, sift in flour and 
knead well. Set to rise. Roll into a sheet, cover with currants, 
sugar and butter. Roll up like jelly roll and cut in %-inch pieces. 
Place in pan, flat side down; let rise, and when about double in size, 
bake. 








Bunns.—1 egg; % cake yeast; 2 tablespoons sugar; 1 kitchen 
spoon of lard and butter mixed; salt; 1 quart flour; 1 pint sweet 
milk. 

Let milk come to a boil, add to flour, sugar, lard and butter while 
hot; stir in % yeast cake, dissolved in % cup warm water. Set 
aside to rise. After it rises the second time, beat in the egg, add 
salt, and more flour to make a nice dough. | 


Moravian Bread.—1 pound of light dough; 2 eggs; 2 tablespoons 
sugar; lard size of an egg. 

Make very soft dough and set to rise. When light, flatten with the 
hand and let rise again. Then make holes and fill with butter, sugar 
and cinnamon creamed together. 





Boston Brown Bread.—1 cup yellow corn meal; 1 cup rye meal; 
1 cup entire wheat flour; 1 teaspoon salt; 2% teaspoons soda; 2-3 
cup molasses; 2 cups thick sour milk. 

Sift dry ingredients and add the molasses and sour milk, beat 
thoroughly and turn into buttered molds. Steam three hours, keep- 
ing the steamer filled with boiling water. Pound-size baking powder 
cans may be used for molds. Four cans are needed for this recipe. 
Two hours cooking will be sufficient when using cans. If raisins 
are used, seed them and add here and there as the batter is turned 
into. the molds. Though not so good, water may be used in place 
of sour milk, 1%4 cups being necessary. 


Royal Baking Powder Rolls.—1 quart flour; 1 teaspoon galt; 2 
teaspoons Royal baking powder; 1 tablespoon butter or lard; 1 pint 
milk. 

Sift together flour, salt and powder. Rubin shortening; add milk; 
mix to a smooth dough to be easily handled. Give one or two quick 











36 THE RALEIGH COOK BOOK. 


kneadings on floured board to give smoothness. Roll out % inch 
thick. Cut into 3-inch circles; press pencil across middle of each; 
rub edges with soft butter. Double each, lay 1 inch apart on flat 
greased pans; brush with milk, and bake in hot oven. 


Beaten Biscuit.—1 pint flour; 1 tablespoon lard; 1 pinch soda; 1 
teaspoon salt; 2 tablespoons sweet milk, cream or cold water. 

Sift flour, salt and soda together. Add milk or water enough 
to make a stiff dough. Beat until dough is full of blisters. Bake in 
a moderate oven. 





Baking Powder Biscuits.—% quart flour; 2 teaspoons baking 
powder; 1 tablespoon lard; 1 cup milk; % cup water or more; salt. 

Sift flour, salt and baking powder together. Rub lard in a part 
of flour; after well blended, make a hole in the middle and pour in 
milk; work in rest of flour, adding water as needed to make a dough 
soft enough to knead well. Roll and cut out biscuits. Warm pan 
before putting in biscuits. Cook in quick oven. 





Tea Biseuit—2 cups flour; 3 teaspoons baking powder; 1% tea- 
spoon salt; 1 tablespoon butter or lard; %4 cup sweet milk or water. 

If lard is used, add more salt. Sift flour, baking powder and salt 
together. Rub in lard with the tips of fingers. Pour in the milk 
slowly, cutting, not stirring, with a knife. When all is moist, turn 
on a floured board and knead for a minute with the hands. Pat and 
roll lightly about three-quarters of an inch thick. Cut and bake 
from 12 to 15 minutes in a hot oven. 








Buttermilk Biseuits.—1 pint flour; 144 teaspoon soda; 2 level tea- 
spoons Royal baking powder; % teaspoon salt; 1% tablespoons 
lard; buttermilk. 

Sift flour, salt, soda and baking powder together. Work in lard. 
Add buttermilk enough to make a soft dough. Roll out, cut, and 
bake in a hot oven. 


Stale Bread Muffins.—2 or 3 cold biscuits; 1 cup meal; 1 egg; 
water; % cup buttermilk; 1% teaspoon soda: salt. 

Crumble up biscuits, cover with enough water to soften, let stand 
until soft. Mix in the other ingredients to make batter. Do not 
make it too thin. Put batter in hot greased pans, cook in quick 
oven. This will make six muffins. 


Corn Meal Muffins. 
teaspoon of lard. 

Scald the meal slightly, add the well-beaten eggs, butter and large 
pinch of salt. Stir together, then with cold water, and add one-half 
teaspoon baking powder at the last. Pour into hot, well-greased 
muffin rings, and bake. 








1 coffee cup of meal, lightly filled; 2 eges; 


Cheap Corn Meal Muffins—1 pint meal; 1 egg; 1 teaspoon lard; 
salt; % cup milk, if you have it. 





BREADS. 37 


Mix meal with water and milk until smooth, beat in egg, add 
melted lard, beat well. Do not have the batter too thin. Bake in 
hot, well-greased gem pans. A little cold left-over rice may be 
added to muffins. 


Flour Muffins.—Two eggs, beaten very light; salt to taste; 1 pint 
fresh sweet milk; a little more than a pint of flour; tablespoon of 
lard. Bake in oven hot enough for biscuit. 





Luncheon Muffins.—1 pint flour; % pint milk; 2 teaspoons baking 
powder; % teaspoon salt; 2 tablespoons sugar; 3 tablespoons but- 
ter; 2 eggs. 
Beat the eggs until light and add the milk to them. Add this 
mixture to the dry ingredients, then stir in the melted butter. Beat 
the batter vigorously for a few seconds and put in buttered muffin 
pans and bake in a quick oven for about twenty minutes. 





Popovers. 
spoon. 

Put flour in a aaa make a well in the centre of it. Drop in salt, 
then the unbeaten eggs. Add the milk gradually; beat. Bake in 
buttered muffin pans or earthen cups in a hot oven for thirty 
minutes. 


Ege Bread. 
spoon salt; 1 egg. 

Beat eggs; boil milk and add meal, salt and lard. Stir until 
smooth. Add the eggs and bake brown. 


Soft Batter Bread. 
spoon Royal baking powder; salt. 

Scald meal before mixing batter. Bake all together, and not in 
muffin rings or gem pans. 


Grits Bread. 
2 eggs; 1 pint milk; salt. 

Work grits and meal together. Add yolks well beaten, butter, 
salt and milk. Heat thoroughly. Fold in beaten whites and bake 
in a moderate oven. 


Flour, 2 cups; eggs, 2; sweet milk, 2 cups; salt, tea- 





; % tablespoon lard; 1 tea- 





; 2 eggs; 1 tea- 





eal; small piece of- butter; 





Spoon Bread. - 1 teaspoon salt; 2 teaspoons baking 
powder; 1 tablespoon lard; 1 egg (beaten separately). | 

Milk to make soft batter. If buttermilk is used, add one-half 
teaspoon soda. Mix as other batter breads. 








Cornmeal Griddle Cakes.—1 pint meal; 1 teaspoon butter; 1 tea- 
spoon salt; 1 teaspoon sugar. i 

Pour over this mixture boiling water or milk enough to wet the 
meal. When cool, add 2 eggs, well beaten, and cold milk enough 
to make a very thin batter. Cook on hot griddle, well greased. 





~ 


38 THE RALEIGH COOK BOOK. 

Cornmeal Batter Cakes.—1 pint meal; 2 tablespoons flour; % tea- 
spoon baking powder or pinch of soda; 1 egg; 1 scant tablespoon 
lard; water enough to make a very thin batter; salt. 

Mix baking powder or soda with flour before adding to the meal. 
Make a thin batter for cakes; pour by spoonfuls on a hot greased 
griddle. Fry a golden brown. 


Stale Bread Griddle Cakes.—1 cup stale bread crumbs; 1) cup 
milk; % cup flour; 1 tablespoon butter; 1 egg; A teaspoon baking 
powder; % teaspoon salt. ~ 

Rub the bread crumbs fine and soak them in the milk for fifteen. 





minutes, then beat until smooth. Add the salt, the butter melted, . 


and the egg, which has been beaten very light. Sift in the flour, 


beating the latter well, then quickly stir in the baking powder... 


Bake on a griddle. Pass them with maple syrup and butter. 


Flannel Cakes.—1 quart milk; 3 tablespoons yeast, or % yeast 
cake; 1 tablespoon butter melted; 2 eggs well beaten; 1 teaspoon 
salt; flour to make good batter. 

Make sponge of milk, yeast, salt and flour. Set as sponge over 
night, and in morning add melted butter and beaten eggs. 





Waffles (No. 1).—2 cups flour; 1% cups sweet milk; 2 eggs; 
1 tablespoon butter; 1 teaspoon salt; 2 teaspoons baking powder: 
Mix as griddle cakes, adding the beaten whites last. 


Wattles (No. 2).—1 cup meal; 8 cups flour; 1 tablespoon lard or 
butter; 2 eggs; 3 teaspoons baking powder; 1.teaspoon salt; milk or 
water to make a thin batter. sas 

Make a mush of the meal. Stir in the butter. Add the beaten 
eggs and the flour sifted with the salt and baking powder. Thin 
with milk or water. 


Potato Waffles.—1 cup fiour; 1 teaspoon baking powder; 1 tea- 
spoon salt; 1% cups milk; 1 cup (pressed measure ) of mashed 
potatoes; 1 teaspoon melted butter; 1 teaspoon sugar; 1 egg. 

Sift flour, baking powder and salt. Add mashed potatoes, melted 
butter and sugar. Beat the egg light, add milk and stir to the other 


ingredients. Mix well and bake at once in well-heated greased 
waifle irons. 





Cornmeal Dumpling (to be cooked with turnip salad).—1 cup meal: 
1 heaping teaspoon lard; water; “galt. 
Mix as for cornbread. Form in round flat cakes. Drop in the pot 


in which the Va salad is boiling, half an hour before taking up. 
salad. 


~~ 


PASTRY AND PIES. 39 


PASTRY AND PIES. 


Pie Crust.—2 cups flour; % cup lard or butter; 1 teaspoon of galt. 

Sift flour and salt together; work in half the lard. Add water to 
make a stiff dough. Turn on a floured board and roll. Spread the 
remaining lard over surface, fold it, making three layers. Roll 
again and fit pan. 





Puii Paste.—To each pound of flour allow a pound of butter; use 
half the butter with the flour and cold water enough to mold i: 
roll it out quite thin and put on in small bits half the butter that 
remains. Dredge this with flour, roll up the paste, then roll it out 
again; then put on more butter and roll up as before; repeat this 
until the butter is all used. It must be done quickly; be careful 
not to handle it more than necessary. Put in a cool place until 
needed. 


Lemon Meringue.—1 cup hot water; *4 cup white sugar; 1 table- 
spoon butter; 1 tablespoon cornstarch, if desired; juice and rind 1 
lemon; 2 eggs. 

Put the water on to boil; beat the yolks until very light; add the 
Sugar and beat again. Add the cornstarch moistened with a little 
cold water. Stir this into the boiling water and cook until thick- 
ened. Add the butter; remove from the fire; stir in the grated rind 
and juice of the lemon. Line one pie dish with plain paste and 
brown in a quick oven. Pour into this the filling. Add gradually 
two tablespoons granulated sugar to the whites of the eggs, beating 
all the while; when it is all in beat until stiff and glossy, then place 
over the top of the pie by spoonfuls and put back in the oven to 
brown.” 





Lemon Pie.—Grated rind and juice of one lemon; 1 cup sugar; 
yolks of 3 eggs; 1 tablespoon butter; 3 tablespoons milk; 2 teaspoons 
cornstarch, or 8 teaspoons flour. 

Beat the yolks and sugar together; add the juice and rind of 
lemon. Stir in the cornstarch... Add melted butter and milk. Use 
whites of eggs for meringue. Beat until stiff and add 3 tablespoons 
pulverized sugar. Spread on pie and brown. 





Orange Pie—2 oranges, grated rind and juice; 4 eggs; 1 cup 
sugar; 1 tablespoon butter. 

Cream the butter and sugar. Add the beaten yolks, then the rind 
and juice of the oranges, and lastly the whites beaten to a froth, 
and mix in lightly. 


Make a good pie crust, spread it on a pie 





Sweedish Apple Pie. 


plate, just the bottom, and bake in oven; when done, cool them. and 


make a good apple sauce and have it cold; put the sauce on the top 


of the crust, then put the other crust over and then the sauce. 


“Se fc 


F 
¢ 


ey SF 


40 THE RALEIGH COOK BOOK. 


Whip whites of 3 eggs and add 3 tablespoons sugar; pour it over the 
top of the pie and bake slowly until dry. Serve with custard sauce a 
(using the yolks of the 3 eggs). This is very nice served just with 

the apple sauce on crusts, without the meringue or custard. 7 





Dried Apple or Peach Pie.—Two-thirds cup of stewed apples or 
peaches run through a sieve; yolks of 2 eggs; 1 cup of sweet cream 
or milk; sugar to taste. 

Flavor and beat all together and bake in one crust. Then spread 
over the top a meringue made of the whites beaten with 2 tablespoons 
sugar. 


Cocoanut Pie.——1 teacup cocoanut; 1 teacup sweet milk; 2 eggs 
2 tablespoons fiour; 1 tablespoon butter. 

Soak the cocoanut in the milk for a few hour; when ready to 
make pie, take the flour, mix smooth in milk; stir this thickening 
into % cup of sweet milk or water. Place on stove, stir until it ; 
thickens; add the butter while warm. When cold, add a little salt, 

2 beaten eggs, saving out the white of one for top. Add cocoanut, 
sweeten to taste, and beat all together. Bake crust first; fill, spread 
with the beaten white and brown slightly. 


Sweet Potato Pie—1 cup baked or boiled sweet potato; 114 cups 
milk; 8 tablespoons butter; 3 eggs; 2 cups sugar; nutmeg. 

Mix the sugar and potato. Put on stove and warm and mash with 
butter. Beat the eggs and sugar, add potato, mashing through | 
sieve of potato masher, and flavor with nutmeg. Bake on crust. | 
This makes two pies. ; 











Molasses Pie.——6 eggs and 2 cups sugar beaten together until 2 
light; % cup butter melted and poured in 1 cup of molasses. Flavor 


with vanilla or orange peeling. Bake on crust. This makes four 
pies. 


Chocolate Pie.—1 pint milk; yolks of 4 eggs; 1 cup sugar; small 
piece of butter; % cup grated chocolate; 2 tablespoons cornstarch. 
Scald milk and add butter and chocolate. Beat yolks, add corn- 


starch and sugar. Mix milk and eggs and cool before putting on the 
crusts. 


Chocolate Custard. 1 large cup sugar; butter siz 
of an egg; 9 teaspoons gr ek chest me 6 teaspoons of flour; 2 oi 
boiling water. 

Beat the eggs, sugar and butter together real light; then beat in 
gradually the flour. Dissolve the chocolate in the boiling water and 
add last. Bake on crust. When done remove from oven and put on 
meringue made from the six whites beaten stiff with 6 tablespoons — 
of sugar. Flavor va vanilla, return to the oven and brown Net en 1 












“a 









PASTRY AND PIES. 41 


whites of 2 eggs. Make a meringue of the two remaining whites of 
e€gss. ’ 





Transparent Custard.—To the yolks of 9 eggs beat two good coffee 
cups of sugar, add a scant cup of butter melted, two tablespoons of 
cold water, and the grated rind and juice of a lemon. Bake in very 

rich crusts, and use the whites beaten to a stiff froth with half cup 
of sugar for meringue. This makes three pies. | 





Citron Pie or Pudding.—% pound sugar; % pound butter; 1 cup 
milk; 8 eggs; 2 crackers; % nutmeg; citron. 

Beat yolks of eggs and sugar very light. Melt the butter, and add 
to it the nutmeg. Rub the crackers to a smooth paste in the: milk. 
Lastly add milk and buiter alternately to the beaten yolks. Line 
pie plates with pastry, cover with slices of thin citron and pour the 
mixture on. Bake, and when a light brown cover with meringue 
made of the whites of eggs, allowing 1 tablespoon sugar to each egg. 
Brown in stove. 


Banbury Tarts.—1 cup sugar; 1 cup raisins; 1 egg; 1 teaspoon 
butter; 1 lemon, juice and rind. Chopped apple may be added. 

Mix all together and cook a few minutes. Let cool before using. 
If quite wet, use a little cracker dust to thicken. Have rich paste. 
Roll thin and cut into rounds about 4 or 5 inches. Lay a heaping 
teaspoon of mixture lightly on one half (do not pack). Wet-:the 
edges, turn over and press together and bake. 


Peach Cobbler.—Make dough as for biscuits and divide in two 
equal parts. Peel and slice peaches and put them into baking dish 
with enough water to cover. Roll out one piece of the dough to 

make a thick crust and place it over the top of the pudding dish 
containing the peaches. Put in the oven and cook until the crust is 
a nice brown. Remove the crust and put it on-a chop dish or very 
large plate, with the brown side down, and place in the warmer. 
Replace this by a second crust rolled and placed over the baking- 
pan as the first. Again place in the oven until this also is brown. 
Then remove, and sweeten the peaches, which by this time will be 
thoroughly done. Spread half of the peaches on the first crust, 
then place the other crust upon it with the brown side down. Then 
‘spread the remaining peaches on top. This may be served with 
whipped cream or with honey. 











Raisin Pie.—1 box raisins; 1 cup sugar; butter size of walnut. 
Put raisins to stew in cold water to more than cover. When al- 
most done, add sugar; when tender, add butter and thin paste made 
with 1 tablespoon flour and water. Bake in rich crust with cover, 
__ in quick oven. 


ta Cherry Pie.—Line a pie-pan with crust; sprinkle with flour; fill 
with seeded cherries, sweetened to taste; add a tablespoon of butter 





42 THE RALEIGH COOK BOOK. 


cut into bits. Put on top crust; press edges together; prick with 
a fork and bake. Other small fruits may be used in the same 
manner. 


Chess Pie or Cake. 
sugar. 

Beat yolks of the eggs and sugar, add melted butter. Flavor to 
taste. Bake on crust. A meringue may be made of the whites of the 
eges and sugar, and put on top of pies. 


6 eggs, yolks only; % pound butter; 1 pound 





Swiss Meringue.—6 eggs; 2 cups of sugar; 2 tablespoons butter. 

Beat yolks of the six eggs with one cup of sugar, add the butter, 
melted. Cook on crusts. Make meringue of the whites of six eggs 
and the other cup of sugar. Put on top of pie and return to the 
stove; let brown. 


Quick Mince Meat.—1 cup chopped apples; % cup cooked roast 
beef and suet; % cup seeded raisins; 4% cup well-washed currants; 
1% cup fine-chopped citron; 1 level teaspoon each of ground cinna- 
mon, cloves, allspice; dash of pepper; small pinch of salt; 1 large 
tablespoon vinegar; sugar to taste. 

Mix ingredients with a little water, cook five or ten minutes, add 
vinegar and let boil up. This may be used in pies immediately or 
kept until the next day. Mincemeat enough for two pies. 











PUDDINGS. 43 


PUDDINGS. 


Cottage Pudding.—4 eggs, beaten separately; 1 cup sugar; % cup 
butter; 2 cups flour; 1 cup milk; 1 large teaspoon Royal baking 
powder; cream, butter and sugar. 


8 
Milk Sauce.—1 cup sugar; 1% pints milk; % cup butter; 1 egg; 
1 tablespoon cornstarch. 











Sponge Pudding.—2 cups milk; % cup of sugar; 1 heaping cup of 
flour; 3 eggs; 1 tablespoon butter. 

Scald one cup of milk in a double boiler; mix the sugar with the 
flour, moisten with one cup of cold milk and add to the boiling milk, 
stirring until thick and smooth. Cook from five to eight minutes, 
then stir in the butter. Take from the fire, and when nearly cold 
stir in the well-beaten yolks of eggs. Half an hour before serving, 
fold in the stiffly-beaten whites, turn into a buttered pudding-dish, 
place the dish in a pan of hot water, and bake thirty minutes. Serve 
immediately with sauce. 





Creamy Sauce.—% cup butter; % cup powdered sugar; 2 table- 
spoons cream; flavoring to taste. 

Cream the butter and sugar until light, then add slowly the cream 
and flavoring. Heat slightly just before serving, to blend the sauce 
until like thick cream. ; 


Dried Apple Pudding.—5 eggs; % pound sugar; % pound dried 
apples, stewed and strained; juice of 1 lemon; % pound butter; 
3%, cup sweet milk. 

Beat eggs light. Cream butter and sugar, and add alternately with 
the milk. Lastly, stir in apples and flavor with lemon juice or 
extract. 





Huckleberry Pudding.—% cup butter; 142 cups sugar; 1 cup milk; 
1 quart berries; 3 cups flour; 2 eggs; 2 teaspoons Royal baking 
powder. 

Cream together the butter and sugar, add the milk and eggs, then 
the flour, into which the baking powder has been sifted. After 
adding the first cup of flour stir in the quart of berries, then the 
remainder of the flour. Steam two hours. To be eaten with hard 
sauce. Blackberries can be used in the same way. 





Orange Pudding.—4 sweet oranges; 1 pint sweet milk; 1 heaping 
teaspoon cornstarch; 3 eggs; 1 cup sugar. 

Use the juice of the oranges and the soft pulp, cut fine. Mix the 
cornstarch with a little milk and put the rest of milk on to boil. 
Stir into boiling milk two-thirds of the sugar, the cornstarch and 
the yolks of the eggs. Cook like custard. Sprinkle on the oranges 
the rest of the sugar, and when the custard is done, pour on the 
oranges. Cover with a meringue made of the whites of three eggs. 
Slip into the oven to brown and serve cold. Nice on rosette wafers. 


44 THE RALEIGH COOK BOOK. 


Orange Meringue Pudding.—1 large cup bread crumbs; 1 pint milk; 
2 eges; 1 tablespoon butter; % cup sugar; 1 orange. 

Mix the bread crumbs with the milk, add the beaten yolks of eggs, 
then the butter beaten to a cream with half the sugar, and the 
grated rind and juice of the orange. Then sweeten to taste. Bake in 
a buttered pie-dish until firm; cover with the whites of eggs beaten 
stiff; add a little orange juice and sugar, place in oven until the 
meringue is set, and then serve at once. This makes a small pud- 
ding. 


Blackberry Pudding.—2 eggs; 1 cup milk; 1% pints flour; % cup 
sugar; 1 tablespoon butter; 2 teaspoons Royal baking powder; 
1 quart blackberries. Bake and serve with butter sauce. 








Kiss Pudding.—1 quart milk; 4 heaping tablespoons sugar; 4 
heaping tablespoons cornstarch or flour; 4 eggs, yolks. 

Put the milk on to boil. Dissolve the cornstarch or flour in a little 
cold milk; stir in the sugar, and then add the well-beaten yolks of 
eges. Pour into the boiling milk and stir until it becomes thick. 
Remove from fire, pour into baking-dish and put in oven until well 
“set.” 


Meringue.—Beat the whites of the four eggs to a stiff froth with 
1 cup of sugar; flavor with 1 teaspoon of vanilla. Spread over the 
pudding and return to oven to brown. Serve cold. The sweet liquor 
which settles at the bottom may be used as a sauce: Grated cocoa- 
nut may be sprinkled on top, or, if served in individual molds, a 
spoonful of red jelly dropped in the center of each is appetizing and 
pretty. 





Snow Pudding.—1-8 box gelatine; % cup cold water; 1 cup boil- 
ing water; 1 cup sugar; % cup lemon juice; whites of 3 eggs. 

Soak the gelatine in cold water until soft. Add the boiling water, 
sugar and lemon juice. Stir until the gelatine is dissolved and strain. 
Cool until it begins to stiffen and add the beaten whites. Beat until 
smooth and nearly hard, then pour into wet molds. Use yolks of 
esses to make boiled custard. Serve with the pudding. 


Transparent Pudding (Excellent). 
sugar; 4% pound butter; nutmeg. 

Beat the eggs very light, put in a saucepan with the sugar and 
butter and some nutmeg. Set it on the fire and stir it constantly 
until it thickens, and then set it off to cool. Make a rich puff paste, 
put it in your pie plate and put in the pudding. Bake slowly in 
moderate oven. Add some thin slices of citron if desired. 


Cream Pie or Pudding.—The yoiks of 6 eggs; 1 cup of cream; 
2% cups sugar. Beat well; beat the whites with one cup sugar; 


put on top of pie and brown; flavor to taste. This makes two small 
pies or one large one. 





8 eggs; 1 pound powdered 





— 


PUDDINGS. 45 


Cream Pie or Cake.—4 eggs; 1% cups sugar; 1 cup milk; 3 cups 
flour; % cup butter; 2 teaspoons Royal baking powder; flavor with 
vanilla or lemon. 

Mix as any cake batter. Bake in two layers. 








Cream Filling.—2 cups milk; 4 even tablespoons sugar; 2 tabl- 
spoons flour; 1 egg. 

Boil this a few moments until it has thickened and flavor with 
vanilla or lemon. When the cakes are cold, split and put the custard 
between. Sift powdered sugar over cakes before serving. 


Apple Roll.—2 cups flour; 2 teaspoons Royal baking powder; 
2 tablespoons butter or lard; milk to mix to a dough; 6 apples; 
sugar; nutmeg. 

Mix and sift flour with baking powder, rub in the lard or butter, 
and make to a dough with the milk. Roll thinly about twice as long 
as the dough is wide, spread with chopped apples, sprinkle with 
small quantity of sugar and dot with small lumps butter. Roll up 
like a jelly roll. Cut in slices an inch thick, and lay cut side up on 
a greased baking-pan. Add more sugar and butter and sufficient 
water to form a sauce. Bake in moderate oven. 





Apple Dumplings (No. 1).—4 or 5 large apples, chopped fine; 1 cup 
sugar; butter; nutmeg. 

Make a rich pie crust, pinch off pieces and roll very thin in rounds 
about the size of a saucer. Fill each round full of apples. Bring 
edges together in middle; pinch lightly to avoid a lump of dough at 
bottom of dumpling. Place in pan, fill pan half full of water, put 
in bits of butter and sprinkle with sugar. When done, grate nutmeg 


over top. 


Apple Dumplings (No. 2).—2 cups flour; 8 teaspoons baking pow- 
der: 2 tablespoons lard or butter; 4% teaspoon salt; % cup milk; 
apples. 

Core and pare apples. Roll out the dough and cut in rounds. Put 
an apple on each piece of dough. Fill centers with sugar and cinna- 
mon. Fold dough around the apple and bake 30 minutes. Serve - 
with a sauce or cream. ix 


Chocolate Cream Pudding.—1 cup milk; 4 tablespoons sugar; 2 
tablespoons cornstarch; % teaspoon vanilla; 1 egg, white; 1 ounce 
chocolate. 

Melt the chocolate in the double boiler, slowly add the milk and 
heat. Mix cornstarch with the sugar; add it to the hot milk. Cook | 
until smooth and thick, stirring it all the time. Remove from fire 
and add white of egg beaten till stiff but not flaky. Flavor and 
place in wet moulds. Serve with vanilla sauce. 





Chocolate Pudding.—1 quart milk; 8 tablespoons of bread crumbs; 
5 tablespoons grated chocolate; 1 tablespoon butter; 1 cup sugar, 


4 eges. 


q * su - 
=). 
Shale ante 


46 -THE RALEIGH COOK BOOK. 


Over the bread crumbs, butter and chocolate pour boiling milk. 
Stir in sugar and eggs, reserving whites of two eggs for frosting. 
Add meringue and bake in moderate oven. 


Delmonico Pudding.—1 quart sweet milk (boiled); 5 eggs; 10 
tablespoons sugar; 3 tablespoons cornstarch; 1 teaspoon vanilla. 

Beat the yolks of the eggs with five tablespoons of sugar and the 
cornstarch; mix with enough cold milk to make it free from lumps, 
then stir it into the boiled milk until it thickens; add vanilla and 
pour it into a pudding dish. Cover with the whites of eggs beaten 
with five tablespoons of sugar. Place in a moderate oven and let 
stay until browned slightly. 





SWEET SAUCES. 47 


SWEET SAUCES, 


Hard Sauce.—1 cup sugar; 2 eggs, whites; % cup butter. 
Beat the sugar and butter to a white cream; add the whites of the 


eggs, beat a few minutes longer. Add teaspoon of extract of nutmeg. 
Put on ice until needed. 





Hard Sauce for Pudding.—1 cup butter; 3 cups powdered sugar. 
Stir together the butter and sugar and when light beat in the juice 
of a lemon or flavor with vanilla. Serve cold. Color as desired. 








Drawn Butter Sauce.—% cup butter; % cup sugar; 1 tablespoon 
flour or cornstarch, made to a smooth paste; 1 pint hot water; 
YZ teaspoon vanilla or lemon. 

Stir together and let boil five minutes; add a little grated nutmeg. 





Caramel Sauce.—1 cup granulated sugar; 1 cup water. 

Put the sugar into an iron saucepan, stir with wooden spoon until 
the sugar melts and turns amber color; then add the water, let boil 
two minutes, and turn out to cool. 


Foamy Sauce. 
juice of 1 lemon. 

Beat whites of eggs till foamy, Bit: not dry; add the sugar and 
beat well; then add the milk and lemon juice. One cup boiling 
water and one-quarter cup butter can be used in place of milk. 





2 eggs, whites; 1 cup boiling milk; 1 cup sugar; 


Custard Sauce.—1 pint milk; 1 cup sugar; 2 eggs. 

Heat the milk to boiling; beat together the eggs and sugar and 
stir into the hot milk. Stir until the mixture thickens; remove from 
fire, flavor to taste, and serve hot. 








Fruit Sauce.—% cup hot water; % tablespoon butter; 1-3 cup 
sugar; 1 cup fruit syrup. 

Bring slowly to a boil the hot water, sugar, butter and fruit syrup. 
Skim, strain and serve hot with fruit roll or fruit dumplings. 


Chocolate Sauce (Ice Cream).—Serve hot. 14 cups water; 1 cup 
sugar; 1 teaspoon vanilla; 1 teaspoon cornstarch; 2 tablespoons 
cocoa; tiny pinch salt. 

Boil water and sugar together for two minutes, add cornstarch 
dissolved in a little cold water, stir and boil until clear; add cocoa 
dissolved in a little hot water, add the salt. Boil three minutes 
longer. Take from fire and add vanilla. 





48 . THE RALEIGH COOK BOOK. 


LIGHT DESSERTS. 


Orange Sponge—% pint orange juice; % pint sugar; whites 3 
eges; 1-3 box gelatine; 1-3 cup cold water; 1-3 cup boiling water. 

Soak the gelatine in the cold water and let stand until soft; then 
add the boiling water. Then add sugar and orange juice. Set 
aside until cool and thick, then whip in the well beaten whites. 


Sauee for the Orange Sponge.—Yolk of 3 eggs; rind of 1 orange 
grated in the sugar; 3 heaping tablespoons of sugar; 1 pint milk. 
Heat the milk, add ingredients and cook until thick. 





Sago Cream.—Wash 1 cup of sago; put on fire with enough water 
to boil it thick and soft. Make a boiled custard, mix in the sago, 
sweeten and flavor to taste. Put in glasses to serve and grate nut- 
meg over each. 





Apple Tapioca or Sago.—1 cup tapioca or sago. 

Wash one cup of tapioca or sago, cover with cold water and soak 
half hour. Put in a double boiler, add one quart boiling water and 
boil until transparent. Pare and core enough apples to cover the 
bottom of baking-dish; fill the spaces from which the cores were 
taken with sugar; pour the tapioca or sago over, and bake in mod- 
erate oven thirty minutes. Serve cold with sweetened cream. 


Fruit Tapioea.—1 cup tapioca; 1 quart any kind of fruit. 

Wash the tapioca and soak over night. In the morning put it on 
the fire with one pint of boiling water and cook until the tapioca is 
soft and clear. Stir the fruit into the boiling tapioca and sweeten 
to taste. Take from the fire and turn into the serving dish, and set 
away to cool. Serve with sugar and cream. The quick or instan- 
taneous tapioca does not need to be soaked. 





Bavarian Cream.—1 quart cream; % box gelatine. 

One quart cream sweetened and seasoned, then whipped. One- 
half box of gelatine in enough milk to cover well; put on fire and 
stir until dissolved. Now mix milk and cream, a spoonful of each, 
stir slowly till it is all mixed. Put in cups or dishes and place on 
ice to harden. 





Fruit Bavarian Cream.—1 pint can, or 1 pint fresh fruit; 1 pint 
cream; 4% box gelatine; 1 cup cold water, 

Cover the gelatine with the cold water and soak half hour. Press 
the canned fruit through a colander; if fresh, first stew and sweeten 
and press through colander. Stir the gelatine over boiling water 
until dissolved. Add the gelatine to the fruit, mix and pour into a 
bowl] and put on ice until it begins to thicken. Whip the cream and 
stir in carefully until thoroughly mixed. Turn into a mold and 
stand in cold place to harden. 


LIGHT DESSERTS. 49 


Caramel Custard. 
sugar; 1 teaspoon vanilla. 

Heat milk and add the well-beaten eggs, and then the sugar; 
as soon as it cncus put in molds or cups and set in a pan of hot 
water to bake. S Zaye “West i, 








Caramel Sauce.—™% cup sugar put in Saucepan to brown and melt; 
then add 1% teacup boiling water and simmer ten minutes. Flavor 
with vanilla. 


Strawberry Shortcake.—1 large tablespoon butter; 1 egg; 2 table- 
spoons sugar; 3 cups flour; 2 even teaspoons cream of tartar; 1 cup 
milk; 1 small teaspoon soda. 

Beat the butter with the sugar, add the beaten egg, rub the cream 
of tartar in the flour, and add that; dissolve the soda in the milk and 
add it last. Bake in a flat pan in a quick oven. When cold cut in 
half; cover one layer with strawberries and sugar, lay on the top 
layer and cover with berries and sugar. Serve with whipped cream. 





Strawberry Shortcake (No. 2)—1 cup flour; 1 teaspoon Royal 
baking powder; 1 tablespoon cold butter. 

Make a crust of these ingredients, roll thin and bake on granite 
pie plates. Between the two crusts spread butter so they can be 
easily separated after baking. When removed from the oven, while 
hot, spread with plenty of butter and with strawberries which. have 
been cut in two or three pieces and been standing with sugar over 
them for an hour or more. If desired, cover the top with straw- 
berries. Serve hot with a pitcher of cream. 


Strawberry Meringue.—2 teacups hulled strawberries; 1 teacup 
powdered sugar; % teacup white sugar; 83 eggs, whites. 

Make a thin sweet cake and bake in a square cake pan. Shake 
together in a large bowl the berries and sugar, spread them over the 
cake. Fit a narrow strip of paper around the cake and fasten with 
a pin. Make a meringue of the whites of three eggs and the cupful 
of powdered sugar; spread the meringue over the berries and brown 
quickly. 


Charlotte Russe.—2 tablespoons gelatine; 2 coffeecups cream; pul- 
verized sugar; 1 teacup milk. 

Soak the gelatine in a little cold milk for half an hour. Put the 
cream in a large bowl or dish and whip until stiff; then set on ice. 
Boil the milk and pour gradually over the gelatine till dissolved. 
Then strain. When nearly cold add the whipped cream, a spoonful 
at the time. Sweeten to taste with pulverized sugar and flavor with 
vanilla. Line dish with lady fingers or sponge cake, pour in cream — 
and put in cold place to harden. 


Mock Charlotte. 
4 











8 level tablespoons cornstarch; % cup cold wa- 


50 THE RALEIGH COOK BOOK. 


_ter; 1 pint boiling water; % cup sugar; 4 eggs, whites; 1% teaspoon 
vanilla. 

Moisten cornstarch with cold water and add hastily the boiling 
water. Bring to boiling point and add sugar. Beat whites to stiff 
froth, adding pinch of salt while beating. Pour starch while hot 
slowly on eggs and beat well. Flavor with vanilla. 


Sauce for Charlotte—1 pint milk; yolks 4 eggs; 2 tablespoons 
sugar; flavor to taste. 

Put the milk on the fire. Add the sugar to the yolks and beat. 
When milk is hot, add to the eggs, then stand over the fire for a 
moment. Take from fire, flavor to taste. Pour back and forth to 
make light and smooth. 


Delicious Dessert.—2 eggs; % cup sugar; 1% tablespoons cold 
water; nearly % cup flour; % tablespoon cornstarch; % teaspoon 
baking powder; % teaspoon lemon extract; pinch of salt. 

Beat the yolks of the eggs until thick and lemon-colored; add the 
sugar gradually, beating all the while. Then add the cold water. 
Put the cornstarch in a cup and add sufficient pastry flour to half 
fill the cup. Mix and sift the cornstarch and flour with the three- 
fourths of a teaspoon of baking powder, put in the pinch of salt and 
add to the first mixture. Mix well and add the lemon extract and 
the whites of the two eggs beaten until stiff. Bake in buttered gem 
pans fifteen or twenty minutes. Remove from pans, scoop out cen- 
ters and fill with whipped cream. Serve with hot chocolate sauce. 


Hot Chocolate Sauce.—1 tablespoon butter; 142 square unsweet- 
ened chocolate; 1-3 cup boiling water; % teaspoon vanilla; pinch 
of salt. 

Melt the butter in a saucepan and add to it the chocolate. Stir 
until the chocolate is melted, then add the sugar, salt and boiling 
water. Boil from twelve to fifteen minutes, until like thick syrup. 
Flavor with vanilla. 


Floating Island.—1 pint milk; 3 eggs; 4 tablespoons sugar flavor- 
ing; 1 tablespoon pulverized sugar; %4 teaspoon salt; % teaspcon 
Spice. ; 

Scald milk. Beat yolks, add sugar and salt. Beat whites and add 
pulverized. sugar. Drop spoonfuls of stiff white on milk or hot 
water. Cook 2 or 3 minutes and lift out on a plate. Pour scalded 
milk out on beaten yolks. Cook in double boiler until thick. Strain 
and flavor. Put in whites on the top and serve cold. 


Chocolate Custard.—3 pints milk; 4 tablespoons chocolate; 3 table- 
spoons cornstarch; 2 eggs. 

Put chocolate in a little milk to boil. Then stir it until smooth 
and add a little cold milk. Beat up the yolks of the eggs into the 
remainder of the milk, and pour ail into the chocolate. Stir until 
it thickens, take off the fire and add sugar and vanilla to taste. 





LIGHT DESSERTS. D1 


Place in a glass dish, and when cold drop on top large spoonfuls of 
whites of eggs beaten very light with two tablespoons pulverized 


sugar. When served in glasses a spoonful of red jelly can be added 
to each glass. 


Jellied Bartlett Pears.—Neatly pare, halve and core even-sized 
Bartlett pears; lay them in the bottom of a graniteware pan, 
spread a cupful of granulated sugar over the top, cover with boiling 
water and let simmer, closely covered, until tender. Skim out the 
fruit, strain the syrup and add enough boiling water to make a 
quart. If there is not a decided flavor of pears, add a teaspoonful 
of lemon and 2 tablespoons of orange juice and about a half box of 
gelatine to make a plain gelatine jelly. Pour one-third of the jelly 
into a wet, round mold, and when nearly firm, lay the fruit, pared 
side downward, on top of it to form a wheel with the stem ends 
diverging from the center. Pour the remainder of the jelly over 
the fruit and put in a cool place to congeal. Serve with whipped 
cream. 








Compote of Apples. 
sized tart apples. 

Add the sugar to the water and let it boil fifteen minutes. Pare 
and core the apples; set them in a graniteware pan, pour the syrup 
over, cover closely and steam over a gentle fire until tender, but not 
broken. Lift out carefully, arrange in a serving dish, open ends 
upward, and fill the centers with finely chopped almonds or finely 
grated cocoanut and raisins. Boil the syrup until ropy, flavor with 
almond extract, and pour it over the fruit. Serve with whipped 
cream. If desired, a half box of gelatine with juice of a lemon and 
enough water to make a quart may be added to the syrup and poured 
around the apples, instead of the- plain syrup. 


Stuffed Baked Apples.—Wash and core the apples as for baking. 
Place in baking-dish, fill the centers sparingly with chopped raisins 
and bits of citron and sugar. 


1 heaping cup sugar; 1 cup water; 8 even- 





Prune Whip.—25 prunes; 4 eggs, whites); 6 tablespoons sugar. 

Stew the prunes until the juice is almost gone, then cool, stone 
and chop fine. Whites of eggs well beaten; add the sugar with the 
prunes. Put in baking dish and bake in slow oven about twenty 
minutes, or until it puffs up and is brown. Serve with cream. 


52 THE RALEIGH COOK BOOK. 


CAKES. 


Directions for Cake Making.—Have all the materials ready before 
you begin. Turn boiling water into your earthen bowl and then 
dry it quickly and put in the butter, which when beaten will quickly 
cream. Add the sugar gradually. Then add the beaten yolks. Beat 
thoroughly and add the milk. The next thing is to add the flour 
with the baking powder sifted into it. If soda and cream of tartar 
are used, stir the soda in the milk and the cream of tartar in the 
flour. Use only enough flour to make the cake light; it is well to 
learn how the batter ought to look. Add the flavoring and a pinch 
of salt. The last thing to add is the whites of the eggs beaten to a 
stiff froth. Whip the cake thoroughly in one direction only. The 
oven for a layer or cup cake should be just hot enough to color a 
piece of white writing paper a light yellow after five minutes. 





Pound Cake.—*%4 pound butter; 9 eggs; 1 pound sugar; 1 pound 
flour. 

Cream butter and sugar together; beat eggs separately; mix and 
add to butter; put in flour and season with lemon; bake in slow 
oven at first; cook two hours and a half. 


Brownstone Front Cake.—6 or 7 squares Baker’s chocolate, or 8 
teaspoons of cocoa; % cup milk; 1 cup sugar; 1 egg. 

Melt chocolate (if used). Beat all together and boil till smooth. 
While this is cooling, make the following cake batter: 1 cup sugar; 
2 cups flour; % cup butter; 3 eggs; 4% cup milk; 2 teaspoons Royal 
baking powder. Stir the chocolate mixture into the cake batter and 
bake in layers. Put the following icing between layers while hot: 





Icing:—Whites of 2 eggs; 1 teaspoon of lemon or vanilla; 1 pound 
pulverized sugar. 


Florida Chocolate Cake.—Chocolate mixture: 1 cup grated choco- 
late; 1 cup sugar; % cup sweet milk; 1 egg; 2 teaspoons vanilla. 
Cake batter: 1 cup sugar; % cup butter; % cup sweet milk; 3 cups 
flour; 38 eggs beaten separately; 14% heaping teaspoons baking 
powder. 

Cook chocolate, milk, sugar and egg until thick; add when cold 
2 teaspoons of vanilla, and put into the cake batter. Make the batter 
in the usual way. Bake in layers. 








Filling for Chocolate Cake.—2 cups sugar; % cup water; 3 eggs, 
whites only; % pound marshmallows. 

Let the sugar and water boil till it will spin a long thread. Beat 
the whites of the 3 eggs; to this add marshmallows, then pour the 
boiled sugar over eggs and marshmallows, beat till cold and put 
between cake. Or plain boiled icing may be used. 








CAKES. 53 





Chocolate Cake.—6 eggs; 2 cups sugar; 1 cup butter; 3 cups flour; 
1 cup milk; 1 teaspoon Royal baking powder; vanilla. 


Filling or Icing:—% pound chocolate; 2 cups sugar; % cup milk; 
1 tablespoon butter. 
Bake in layers. 


Black Chocolate Cake.—% cake Baker’s chocolate, grated or cut; 
1 cup sugar; % cup milk; 1 egg; % cup butter; 1 cup sugar; 1 cup 
milk; 3 eggs; 2 cups sifted flour; 2 heaping teaspoons baking powder. 

To the grated chocolate add 1 egg, 1 cup of sugar and one-half 
cup of milk and cook until it gets hot through. Set aside to cool. 
Cream one-half cup of butter with one cup sugar, and one-half cup 
of milk with yolks of three eggs, beaten light, then add well-beaten 
whites, two cups of sifted flour and two heaping teaspoons of bak- 
ing powder. When chocolate gets cool, mix with the batter and bake 
in layers. Use boiled icing for filling. 





Bevil Cake—Custard: 1 cup chocolate; 1 cup brown sugar; 1 egg; 
¥% cup buttermilk. Cake batter: 3 eggs; 1 cup brown sugar; % cup 
butter; 4% cup buttermilk; 2 cups flour; 1 teaspoon soda in 1 table- 
spoon hot water. 

Mix 1 cup chocolate, 1 cup brown sugar, 1 egg, % cup buttermilk 
in pan on stove and let it thicken; then set aside to cool. Then beat 
together 3 eggs, 1 cup brown sugar, % cup butter, % cup butter- 
milk, 2 cups flour, 1 teaspoon of soda dissolved in a tablespoon of 
hot water. Stir the custard into cake batter and bake in layers. 
Put layers together with marshmalicw filling. 


Chocolate Cake.—Custard: 3 eggs, yolks; butter size of an egg; 
44 cup milk %4 cake chocolate. Cake batter: 1 egg; 114 cups sugar; 
1% cup milk; pinch salt; 1% cups flour (almost 2 is better); 2 tea- 
spoons baking powder; pinch of soda. 

Save whites for frosting. Melt chocolate and butter, add milk 
and beaten yolks. Cook, stirring constantly, till thick like custard. 
When cool add to the white batter. 








Chocolate Squares.—6 eggs; 1 cup butter; 1 cup milk; 3 cups flour; 
2 cups SUBAT ; 2 teaspoons Royal baking powder; % cake chocolate; 
1 cup boiling water; 1 teaspoon of vanilla. 

Cream butter and sugar. Beat eggs separately, then mix and pour 
into the butter and sugar. Melt the chocolate in the boiling water, 
leaving on the stove until thoroughly dissolved. Pour into the bat- 
ter, add flour and baking powder. Bake in shallow tins, cut into 
squares, and cover with white icing. 





Caramel Cake.—Cake: 5 eggs; 2 cups sugar; 1 cup milk; 1 cup 
butter; 4 cups flour; 2 teaspoons Royal baking powder; vanilla. 
Filling: 4 cups brown sugar; 1 cup milk; butter size of a walnut. 

Mix in usual way, bake in layers. 


54 THE RALEIGH COOK BOOK. 


For filling: Cook 4 cups brown sugar, 1 cup miik until it thickens, 
then add a piece of butter size of a walnut. Beat until it is thick 
enough to spread on cake. Flavor with vanilla. 


White Cake.—Whites of 6 eggs; 1 cup butter; 1% cups sugar; 
2 level-teaspoons Royal baking powder; 1 teaspoon vanilla; 3 cups 
flour; 1.cup milk. 

Cream butter; add sugar gradually, alternating with some of the 
stifly-beaten whites. Add vanilla. Sift flour in lightly, one cup at 
a time, alternating with the milk. Beat the batter a few minutes. 
Then stir in baking powder, baking immediately in layer pans. The 
success of this cake is in being made and cooked quickly, half an 
hour being sufficient time from the cracking of the eggs to taking 
the cakes from the oven. 


Boiled Icing.—3 cups sugar; 1 cup boiling water; whites of 3 eggs; 
1 teaspoon flavoring. 

Cook the sugar and water till it threads when dropped from the 
spoon. Pour the syrup gradually over the stiffly-beaten whites in 
a flat dish and beat until thick. Add the flavoring. 

Sunshine Cake.—Whites of 7 small fresh eggs; yolks of 5 eggs; 
1 level teaspoon of cream tartar; pinch salt; 1 cup sugar; 1 cup 
flour. 

Sift, measure and set aside flour and sugar as for Angel Cake. 
Beat yolks thoroughly. Beat whites about half, add cream tartar, 
and beat until very stiff. Sift in sugar lightly, then beaten yolks; 
then add flour. Putin tube pan and in oven at once. If you use gas 
stove, light both burners two minutes, put in cake, turn out front 
burner and turn back burner down little more than half. Bake 
' forty to forty-five minutes. 





Layer Cake.—2 cups sugar; 3 cups flour; 4 eggs; % cup butter 
(or % cup of Snowdrift into which has been beaten % teaspoon 
salt); %4 cup milk; % teaspoon Royal baking powder; flavor as 
desired. 

Mix in usual way; bake in layers. Gas stove, light both burners 
- five minutes, put in cake, turn out front burner. 





Orange Cake.—2 cups sugar; 2 cups flour; 1 cup orifice juice; 
2 teaspoons Royal baking powder; pinch of salt; yolks of 5 ezes; 
whites of 3 eggs (using whites of other 2 eggs for filling); 2 oranges. 

Beat whites to a froth, add sugar, beat together, add yolks well 
beaten, half of flour, the grated rind and juice of 2 oranges (if there 
is not a cupful of juice, add water), rest of flour with baking pow- 


der. Bake in layers, using the whites of 2 eggs with 2 cups of 
sugar for filling. 


Marbled Cake.—Make a white cake, using batter like watermelon 
cake. Flavor with 1 teaspoon vanilla. Divide the batter, using 





CAKES. 55 


two-thirds for white and one-third for dark. Spices, or chocolate, as 
preferred, may be used to color the dark part. Put into deep pan 
with tube, first a layer of white, then a layer of dark, alternating 
until batter is all used, making three layers of white and two of the 
dark batter. Before putting the cake in oven, take a knife and cut 
the cake around in circles, starting from the tube, cutting through 
to the bottom of pan, but being careful not to let touch the pan. 
This gives a marbled effect when cake is sliced. 


Snowdrift Cake.—2 cups white sugar; % cup snowdrift; 1 level 
teaspoon salt; whites of 6 eggs, unbeaten; %4 cups water; 3 cups 
sifted flour; 5 level teaspoons Royal baking powder; flavor to taste. 

Beat snowdrift to a cream, add salt, then sugar, beat well, add one 
white at a time and beat till light. Add water and lastly the flour 
with baking powder in last cup. Bake in two layers. A nice filling 
is to use yolks of the six eggs, well beaten, one cup sugar, lump of 
butter size of an egg. Cook till thick, stirring constantly till done— 
add one cup shredded cocoanut when cool. 


White Perfection Cake.—3 cups sugar; 1 cup butter; 1 cup milk; 
3 cups flour; 1 cup cornstarch; whites of 12 eggs beaten to a stiff 
froth; 2 teaspoons cream tartar in the flour; 1 teaspoon soda dis- 
solved in half the milk. 

Dissolve the cornstarch in half the milk and add it to the sugar 
and butter, well beaten together, then the rest of milk and soda and 
the flour and whites of eggs. 








Angel’s Food (One cake, or three layers).—10 eggs, whites; 1% 
goblets of pulverized sugar; 1 goblet flour (sifted five times); 1 tea- 
spoon cream tartar. : 

Put the cream of tartar into sifted flour, and sift it five times. 
Sift the sugar. Beat the whites of the eggs to a very stiff froth, 
add the sugar, and mix carefully; then add the flour gradually, 
stirring all the while, and, last, the flavoring. Bake in a moderate 
oven. This quantity makes one good-sized cake or a three-layer 
cake. 


Filling: —% pints milk; 4 eggs, yolks; % teacup sugar; 1 pound 
almonds (blanched); 3 teaspoons cornstarch; flavor with almond 
extract. 

When milk boils, add eggs and sugar, well beaten, then cornstarch 
dissolved in milk. Boil until thick. Add 1 pound almonds to filling 
after it begins to cool. Sprinkle top of cake with pulverized sugar. 


Sponge Cake (No. 1).—8 eggs; 1 pint granulated sugar; 1 pint 
sifted flour; grated rind and juice of one lemon; 2 tablespoons 
water. 

Beat the yolks and sugar together until very light. Now add the 
juice and rind of the lemon and half of the flour. Beat the whites 


56 THE RALEIGH COOK BOOK. 


to a stiff froth. Add half of them to the cake, then the remaining 
half of the flour and the remainder of the whites. Stir lightly. 
Pour into a greased cake pan and bake about 45 minutes. 


Sponge Cake (No. 2).—1% cups sugar; 2% cups flour; 4 eggs; 
2 level teaspoons of baking powder; % cup cold water. 

Beat yolks, add sugar; beat well, add a good half cup of cold 
water, baking powder, flavoring of some kind, a pinch of salt, and 
add whites last. Cook in a moderate oven. 


Velvet Sponge Cake.—6 eggs, leaving out whites of three; 2 cups 
sugar; 1 cup boiling water; 2% cups flour; 112 teaspoons Royal 
baking powder. 

Beat the yolks a little, add the sugar, and beat fifteen minutes. 
Add the three beaten whites and one cup boiling water, just before 
the flour. Flavor with teaspoon of lemon. Bake in layer, putting 
between them the other three whites beaten to a stiff froth, six table- 
spoons pulverized sugar to each egg, and juice of a lemon. 


“Aunt Milly’s” Sponge Cake. 
flourflour (light measure). 

Beat yolks and sugar till very light. Add the stifly-beaten whites, 
folding it in carefully. Next the flour gradually, beating only enough 
to mix well. Flavor with lemon juice or extract. Bake at once ina 
large pan, or small ones. 








1% pounds sugar; 16 eggs; 1 pound 


Ribbon Cake.—Whites 10 eggs; yolk 1 egg; 5 cups sifted flour; 
3 cups fine granulated sugar; 1 cup butter; 1 cup sweet milk; 2 tea- 
spoons Royal baking powder; vanilla; rose water; pink coloring; 
lemon flavoring; 1 tablespoon grated Baker’s chocolate. 

Cream butter and sugar very light, add milk and lastly add, altern- 
ately, the beaten whites and flour, into which the baking powder 
has been well sifted. Divide this batter into four equal parts. 
Flavor one part with vanilla for the white layer, color one pink 
and flavor with rose water; beat the one yolk light and color the 
third part, flavoring with lemon. Melt one tablespoon chocolate and 
stir in the fourth part. Bake the layers. 


Icing and Filling for Ribbon Cake.—1% pounds sugar; 1% cups 
water; whites 3 eggs; chopped figs; chopped citron; chopped al- 
monds (blanched). 

Boil water and sugar until it ropes. Pour slowly on the beaten 
whites of the three eggs. Beat until nearly cool. Place the choco- 
late layer at bottom, mix chopped figs with a little icing and spread 
on it. Put on the yellow layer, mix some citron cut fine with a 
little icing and spread on it. Next, the white layer with some 
almonds chopped in the icing. Then place the pink layer on top. 
Cover top and sides with white icing flavored with a little bitter 
almond. 


ofp 
Mthey,.: 


pound figs. 


CAKES. 57 


Marshmallow Cake.—\ cup butter; 1% cups sugar; % cup milk; 
21-3 cups flour; 2 teaspoons Royal baking powder; 5 eggs; 1 tea- 
spoon vanilla. 

Mix in usual way and bake in layers. Spread marshmallow paste 
between the layers and on top. 


Marshmallow Paste.—% cups sugar; % cup milk; %4 pound marsh- 
mallows; 2 tablespoons hot water; % teaspoon of vanilla. 

Boil sugar and water together six minutes. Melt the marshmal- 
lows, and add water. Combine the two mixtures. Add the vanilla 
and beat until stiff enough to spread. 





Feather Cake.—1 cup sugar; 1 cup milk; 1 egg; 1 pint flour; 1 
heaping teaspoon baking powder; % cup butter or Snowdrift lard. 
If Snowdrift is used, add a little salt. To be eaten with sauce. 


Date Cake.—2-3 cup butter; 2% cups brown sugar; 4 eggs; 1 cup 
milk; 3% cups flour; 3 teaspoons of Royal baking powder; 1 tea- 
spoon ground cinnamon; 1 teaspoon nutmeg; 1 pound dates; % 





Mix in the order given and beat well; bake very slowly in square 
pans well greased. This cake wrapped up well will keep several 
weeks. 





Rocky Mountain Cake.—8 eggs, whites only; 2 cups sugar; % cup 
butter; % cup milk; 3 cups flour; 3 teaspoons Royal baking powder. 
Mix in usual way; bake in layers. 


Filling.—2 cups sugar; 2 eggs, whites; % cup boiling water; %4 
pound each of fig, citron, currants, raisins, almonds, and 1 small 


cocoanut. 


Leafdale Cake.—6 eggs, whites; 2 cups sugar; 1 cup butter; 1 cup 
sweet milk; 3 cups sifted flour; 2 teaspoons baking powder. 
In mixing the batter, add the well-beaten whites of eggs last. 





Filling.—2 teacups of white sugar; 1 cup water; 2 eggs, whites; 
1 cup cocoanut; 1 cup seeded raisins; 1 cup English walnuts. 

Boil sugar and water until it threads; pour over beaten whites of 
2 eggs, beat until cold. Add cocoanut, raisins, and nuts; spread be- 
tween layers and on top of cake. 








Two-Egg Cake.—2 eggs; 1 cup sugar; 2% cups flour; 1 tablespoon 
butter; % cup cold water; 2 teaspoons Royal baking powder; 
flavor to taste. 

A cheap but good cake. 


Watermelon Cake.—9 eggs, whites; 2 cups sugar; 1 cup butter; 
1 cup sweet milk; 3% cups of sifted flour; 1 teaspoon Royal baking 
powder; 1 cup raisins (seeded); a little pink coloring. 

Make as any white cake. Divide the batter, using two-thirds of 
it for white part and one-third part colored with pink. Put the 





58 THE RALEIGH COOK BOOK. 


cupful of raisins in pink part. Bake in mould, being careful to keep 
the red part of batter next to the tube of the pan and white around 
the edge. It requires two persons to fill the pan. 


Dolly Varden Cake.—White part: 7 eggs, whites; 1 cup butter; 
2 cups sugar; 3 cups flour; 1 cup sweet milk; 2 teaspoons Royal 
baking powder; flavor with lemon. 

Mix like any white cake; bake in layers. 


Fruit part: 7 eggs, yolks; 1 cup butter; 2 cups sugar; 3 cups 
flour; 1 cup sweet milk; 2 teaspoons baking powder; 1 pound rais- 
ins; 1 pound currants; % pound citron; 1 teaspoon each of cinna- 
mon and cloves; 1 grated nutmeg; 1 teaspoon vanilla. 

Mix like any fruit cake. Bake in layers. The above will make 
two layer cakes. Put together with boiled icing. 





Prinee of Wales Cake.—White part: 3 eggs, whites; 1 cup sugar; 
2% cups flour; % cup sweet milk; % cup butter; 1% teaspoons 
baking powder. Dark part: 3 eggs, yolks; 1 cup sugar; % cup 
butter; % cup sweet milk; 1 cup raisins; 3 tablespoons of molasses; 
1 tablespoon of cinnamon; cloves to taste. 

Make batters separately, then stir dark part into white part; bake 
in layers. Put white icing between layers. 


Frait Cake (No. 1)—12 eggs, leaving out whites of 3 eggs for 
icing; 1 pound butter; 24% cups sugar; % cup molasses; 3 good 
cups flour; 1 heaping teaspoon Royal baking powder; 2 pounds 
seeded raisins; 2 pounds currants; 1 pound citron; 1 teaspoon 
mace; 1 teaspoon cloves; 1 teaspoon allspice; 1 teaspoon cinnamon; 
1 teaspoon ginger; 2 teaspoons vanilla. 

Sift flour into tray, then cut fruit fine in the flour; put baking 
powder in flour and mix well. Beat eggs, sugar and butter very 
light. Put in flour and fruit by handfuls, mixing thoroughly. Stir 
in molasses. Bake. This makes two nice-sized cakes. Cover with 
boiled icing. 


Fruit Cake (No. 2).—1% pounds sugar; 11% pounds flour; 1 pound 
butter; 12 eggs; 3 pounds raisins; 2 pounds currants; 1 pound 
almonds; 1 pound figs; % pound citron; 1 nutmeg; 1 teaspoon all- 


spice and cloves; 1 glass of wine; 1 glass of wine poured over after 
getting cold. 


Fruit Cake (No. 3).—1 pound sugar; 1 pound flour (brown or not 
as preferred); 12 eggs; % pound butter; 2 pounds raisins (stoned 
and part of them chopped); 1% pounds currants; 4% pound citron 
(cut in small slices); % pound chopped figs; ™% pound almonds or 
walnuts; % glass grape jelly; 1 tablespoon molasses; 4 ounce each 
of cinnamon, cloves and nutmeg; add other flavoring if desired. 

Cream the butter and add the flour, leaving a small quantity of 
the flour with which to dredge the fruit. Beat the eggs without 


CAKES. 59 


separating, and then beat in the sugar with them. Then pour in 
the eggs upon the butter and flour, which has been creamed very 
light. Beat until smooth, then add the jelly, spices and molasses 
and other flavoring if desired. Then stir in gently the fruit, which 
has previously been dredged with a small quantity of the flour. 
Place the batter in pan and bake slowly four or five hours. This 
batter without the fruit, jelly and spices makes a good pound cake. 


Lemon Fruit Cake.—6 eggs; 1 pound flour; 1 pound sugar; %4 
pound butter; % pound citron, sliced thin; 1 pound currants or 
raisins, chopped fine; 1 lemon, juice; peel of 2 lemons grated. 

Beat eggs light. Cream butter and sugar together. Mix altern- 
ately with the flour, lemon juice and peel, and fruit well fioured. 


White Fruit Cake—1 cup butter; 2 cups sugar; 3 cups flour; 
2 teaspoons baking powder; whites 6 eggs, beaten stiffly; 1 small 
cocoanut, grated; % pound citron; % pound almonds (blanched) ; 
1% pound candied pineapple; flavor with almond extract. 

Cream butter and sugar, beat in the eggs and add flour with bak- 
ing powder. Stir in fruit and bake carefully. 





Ginger Cake.—1 cup New Orleans molasses; 42 cup brown sugar; 
4 cup butter; 2 eggs; 2% cups flour; 1 teaspoon cloves; 1 teaspoon 
ginger; 1 teaspoon cinnamon; 2% teaspoon soda. 

Sift together flour and spices. Beat together butter, sugar, aud 
molasses. Dissolve the soda in a cup of boiling water and add. 
Stir in the flour and spices and, lastly, add eggs well beaten. 
Bake in a moderate oven about 30 minutes. 








Lady Baltimore Cake.—Cake part: 1 cupful butter; 2 cups of 
sugar; 31% cups of flour; 1 cup of sweet milk; 8 eggs, whites only; 
2 level teaspoons of baking powder; 1 teaspoon rose water. Fill- 
ing; 3 cups of sugar; 1 cut water (boiling); 3 eggs, whites only; 1 
cup of chopped raisins; 1 cup of chopped nut meat; 5 figs, cut into 
very thin slips; juice of a lemon. 

Cream the butter; add sugar gradually, beating continuously; 
then the milk and the flavoring; next the flour, into which the bak- 
ing powder has been sifted, and lastly, the stiffly-beaten whites of 
the eggs, which should be folded lightly into the dough. Bake in 
three-layer cake pans, in oven that is hotter than it would have to be 
for loaf cake. To make filling: Dissolve 3 cups of granulated sugar 
into one cup boiling water; cook it until it threads, then pour it 
over the stiffly-beaten whites of the three eggs, stirring constantly. 
To this icing add raisins, nut meats (pecans preferred) and figs. 
with this ice both the top and sides of the cake. 


CAKES (SMALL). 


Tea Cakes.—4 eggs; 2 cups sugar; 1 cup butter; % cup milk; 1% 
quarts flour; 1 teaspoon Royal baking powder. 
Cream sugar and butter, add beaten eggs, then flour into which 





60 THE RALEIGH COOK BOOK. 


the baking powder has been sifted. Roll out thin and cut. Bake 
in a hot oven. 


Cookies.—% pound butter; % pound lard; 2 pounds flour; 4 eggs; 
1 pound brown sugar; 2 teaspoons cream tartar; 1 teaspoon soda 
dissolved in a tablespoon vinegar. 

Rub the butter and lard in flour into which the cream tartar 
has been sifted; beat the eggs and sugar together, add the soda and 
vinegar, beat well and add to the flour; roll thin and bake quickly. 
Flavor to taste. 





Gem Cakes.—1 cup sugar; % cup butter; 11% cups flour; 2 eggs; 
3 tablespoons milk; 1 teaspoon cream tartar; % teaspoon soda. 
Mix in usual manner and bake in muffin rings. 





Ginger Snaps.—1 cup molasses; 1% cups sugar; 1 cup butter and 
lard mixed; 7 cups flour; 2 eggs; 1 heaping teaspoon soda; 1 table- 
spoon ginger; 1 tablespoon vinegar. 

Put molasses, soda, butter, lard and vinegar in pan and let come 
to a boil. Beat eggs and sugar light and pour boiling molasses 
over it. Let cool and mix. Roll thin, cut in shapes, and bake in 
quick oven. 





Christmas Cakes.—1 quart molasses; 1 pound brown sugar; 1 
teaspoon soda in % cup sour milk; 1 pint butter or lard melted 
either one or both mixed); 1 small cup powdered cinnamon; %4 
small cup powdered cloves; 3% quarts flour. 

Mix dough an¢d let stand two or three days before rolling. Roll 
very thin, cut in small cakes. 





Fruit Drop Cake.—1 pound flour; 6 ounces Snowdrift; % pound 
sugar; 4 teaspoon soda dissolved in tablespoon hot water; 4 eggs; 
1 cup raisins; 1 cup currants; 1 teaspoon cinnamon. 

Drop from a spoon on greased tins and bake slowly. 


Swedish Rocks.—1% cups brown sugar; 2 tablespoons molasses; 1 
cup butter; 1 teaspoon soda (in little hot water); 1 cup raisins 
chopped; 1 cup walnuts (black). : 

Flour enough to make dough hard. Take one teaspoon of the 
dough and put on a pan to try; if they are too thin add a little 
more flour; they ought to be as big as a silver dollar. . 








Crullers.—1 pint sugar; ™% pint milk; % cup butter; 6 eggs; 
3 teaspoons yeast powder to every quart of flour used. 
Fry in boiling lard and sift over them powdered sugar when cold. 





Doughnuts.—2 eggs; 1 cup sugar; 1% quarts flour; 3 tablespoons 
Wesson oil; 1 teaspoon salt; 1% cups milk; 3 heaping teaspoons 
baking powder; nutmeg. : ho 

Fry in deep, hot Wesson oil. z o | 





CAKES. 61 


Macaroons (No. 1).—1% cups pulverized sugar; % cup cocoanut ; 
2 eggs beaten to a stiff meringue; add sugar and cocoanut. Drop 
mixture from spoon on buttered tins and cook in medium oven. 


Macaroons (No. 2).—2 eggs whites; 1 level coffeecup powdered 
sugar; % pound sweet almonds. 

Pour boiling water over the almonds to take off the brown skin, 
then put them in the oven to dry; when cold, pound them to a paste. 
Beat the eggs and sugar to a stiff froth, and add them to the 
almond paste, mixing thoroughly with the back of a spoon. Drop 
the mixture from a teaspoon on paper or well-greased baking-pans 
and bake in a very slow oven until light brown. Pecan meats can 
be used in the place of almonds. 


Meringues. 
if necessary). 

Cut strips of white paper about two inches wide and place on thin 
board. Whip the whites of the eggs to a stiff froth, stir in quickly 
the powdered sugar and drop a tablespoonful of the mixture at a 
time on the paper, taking care to have the meringues the same size, 
and not too close together. Strew over some sugar and finely- 
chopped almonds and bake in a moderate oven half an hour. When 
‘they are a delicate brown, remove from the oven, take the slips of 
paper by the two ends and turn the meringues gently on the table. 
With a spoon take out the soft part, spread some clean paper on the 
board, turn the meringues upside down, and put them into the oven 
to harden and brown on the other side. When reaé, to use, fill with 
whipped cream, sweetened and flavored with vanilla. Two meringues 
can be joined together. 





4 eggs, whites; 4 pound powdered sugar (or more, 





Kisses.—1 pound pulverized sugar; 6 eggs, whites; 1 teaspoon 
vanilla; 1 teaspoon cream tartar, chopped nuts. 

Mix sugar, whites of eggs, unbeaten, and vanilla together and 
beat twenty minutes; add cream tartar and beat twenty minutes 
more. Drop on buttered tins lined with paper and bake. Chopped 
nuts may be added just before baking. 





62 THE RALEIGH COOK BOOK. 


te 


ICINGS AND FILLINGS. 


Boiled [cing.—Whites of 2 eggs; 1 cup granulated sugar; %4 cup 
pulverized sugar. 

Boil granulated sugar until it will thread from a spoon. Beat 
whites and when nearly stiff add pulverized sugar, then pour on the 
candy and beat until stiff. 





Boiled Icing (No. 2).—2 eggs, whites; 2 cups sugar; 1 cup water; 
flavoring. 

Boil sugar and water until it threads, pour over the stiffly-beaten 
whites of eggs, and beat until thick enough to spread. 


Plain Icing.—2 eggs, whites only; 1 teaspoon lemon juice; 1 pound 
pulverized sugar; 1 teaspoon corn starch. 

Beat the whites of eggs stiff and add sugar, slowly beating all 
the while. Beatin lemon juice. Add a little cornstarch to the icing 
if not stiff enough. 


Lemon Cake Filling. 
2 lemons (juice). 

Beat all together and boil until the consistency of jelly. The 
whites of the eggs may be left out of the jelly until it is nearly done, 
when the white of one egg, slightly beaten, may be added. The 
other white may be used for frosting for cake. 


1 cup sugar; 2 tablespoons butter; 2 eggs; 








Orange Filling.—2 oranges, juice and rind; 2 tablespoons water; 
2 eggs; 2 cups sugar or less, if the oranges are sweet. 

Put juice and rind of orange, sugar and water in a saucepan; set 
in a pot of boiling water, and when scalding hot, stir in the yolks 

of 2 eggs well beaten, and just before taking from the fire stir in 
the white of one egg slightly beaten, and when cool put between 
the layers of cake. Frost the top with the other white. 


Caramel Filling.—3 cups sugar; 1 cup milk; % cup butter; 1 tea- 
spoon vanilla. 

Boil together 2 cups sugar and 1 cup milk. Brown 1 cup sugar 
in frying-pan until like syrup, add to boiling mixture, then add 
butter and vanilla. Take from fire and beat until cool enough to 
put between layers of cake. When the syrup is mixed with boiling 


milk and sugar it will lump, but cook until smooth. 





Marshmallow Filling.—2 cups sugar; 1 cup water; 2 eggs, whites 
only; 4% pound marshmallows. 

Boil sugar and water until syrup ropes. Just before taking it off 
put in one-half pound marshmallows broken in bits to melt partially. 
Pour this mixture gradually into the well-beaten whites of eggs. 
Beat until all is cold. Put between the cakes and on top very thickly. 
If you wish, put one-half pound marshmallows on top and press 
into icing to ornament. 





* 


a 


ICINGS AND FILLINGS. 63 


Chocolate Filling.—1 pound brown sugar; 1 cup milk or water; 
1 tablespoon butter; % cup Baker’s chocolate; flavor with vanilla. 

Put sugar, water, chocolate on to boil. Cook until creamy, add 
butter. Remove from fire and beat until thick enough to spread 
on cake. 


Chocolate Filling.—% cake Baker’s chocolate; 114 pounds brown 
sugar; butter size of an egg; 1 teaspoon vanilla. 

Put ingredients in saucepan, moisten with water and let cook 
about twenty minutes. Remove from fire, beat ten minutes, and 
spread thickly on cake. 


Nut and Fruit Filling.—Make a boiled icing, add chopped walnuts, 
blanched sweet almonds, figs, dates, and raisins, separately or in 
combination. 








Cocoanut Filling.—Make a plain or boiled icing, beating in 1 
grated cocoanut. Reserve a part of the cocoanut to sprinkle on 
top of cake. 


Pineapple Filling.—1 can pineapple, or 2 cups fresh pineapple; 
1 egg yolk; 2 teaspoons cornstarch, or 1 teaspoon flour; 1-3 teaspoon 
salt; butter size of an egg; % cup water (if there is not much juice); 
1 cup sugar (if fresh pineapple is used,—sweeten canned pineapple 
to taste). 

If fresh pineapple is used, add water and let cook until tender. 





The canned does not require but a few minutes cooking. Mix sugar, 
cornstarch and the well-beaten egg together, add to the cooked pine- 
apple and cook until thick like custard. Put butter and salt in last. | 


Cream Cake Filling.—1 cup sweet milk; 1 egg; 2 teaspoons corn- 
starch; 1 teaspoon vanilla. 





Put the sweet milk on to boil. Beat the egg and cornstarch to- # 


gether, and when the milk has come to a boil stir in this mixture 
and sweeten to taste. Cook just a few seconds more and then 
remove from the fire. Flavor with vanilla, and when cool spread 
between layers of cake (white cake preferable). 


64 THE RALEIGH COOK BOOK. 


ICE CREAMS AND SHERBETS. 


Plain Iee Cream.—™ gallon fresh milk; 3 eggs; 1 light tablespoon 
gelatine; 1 quart cream; 1 cup sugar. 

Scald milk, with sugar dissolved in it. Beat eggs thoroughly. 
Pour scalded milk over beaten eggs. Pour the mixture back and 
forth several times until light and foamy. Put back on stove to 
thicken, not to boil. When cool, add gelatine, dissolved in a little 
milk, and freeze. When the mixture is almost frozen, add cream and 
1 teaspoon of vanilla. Then freeze hard. 








Vanilla Tee Cream.—' gallon milk; 6 eggs. 

Let the milk come to a boil. Beat eggs separately, then mix and 
stir into milk and stir until it thickens. Sweeten to taste while hot. 
Flavor with vanilla, and when cold, freeze. 


Bananna Ice Cream.—Make as above, omitting vanilla and adding 
one-half dozen sliced banannas. 








Peach Iee Cream.—Make as above, omitting vanilla and adding 
1 pint or more of mashed and sweetened peaches which have stood 
for an hour or longer. Strain through colander and add to cream 
when half frozen. 





Cherry Cream.—1% quarts milk; 1 quart thick cream; 1 heaping 
cup Maraschino cherries, cut in halves; 2 cups sugar. Flavor with 
vanilla, rose and almond. 

Add cherries and cream ,whipped stiff, after the milk has begun 
to freeze. This will make a gallon freezer ty full. 


Peanut Ice Cream.—1 quart cream; 1 heaping tablespoon grated 
chocolate; 1 teacup of roasted peanuts ground or rolled fine; pinch 
of salt; vanilla. 

Melt the chocolate in a little milk before adding to the cream. 
Add peanuts, salt, vanilla, sugar and freeze. 





Chocolate Ice Cream.—1 pint milk; 5 tablespoons chocolate; 1 
quart rich cream; % pound sugar; 2 eggs; 1 tablespoon gelatine. 

Scald the milk and add by degrees the sugar, eggs and chocolate 
rubbed smooth in a little milk. Beat well, put over the fire, stir- 
ring constantly until it thickens. Take from the fire, add a table- 
spoon of dissolved gelatine, and when cold put in the freezer. When 
partly frozen, add the quart of cream, half of it well whipped. 


Fruit Ice Cream. 
1 pound sugar. 

The fruit flavor is best obtained by allowing the fruit to stand for 
an hour, well sprinkled with sugar. Then mash and strain through 
colander, adding the remainder of the sugar and stirring into the 
cream. A cupful of cream left out and whipped to a stiff froth and 
stirred in when the cream is beginning to freeze makes it lighter. 





1 quart of cream; 1 quart of berries or peaches; 


ICE CREAMS AND SHERBBETS. 65 


Putti-Fratti Tee Cream.—2 quarts cream; 1 pound pulverized 
sugar; 4 eggs; 1 teaspoon vanilla; preserved fruits—peaches, pine- 
apples, cherries, grapes, apricots, strawberries, etc. 

Mix well cream, sugar and eggs; stir constantly over the fire until 
they come to the boiling point; remove immediately, pour into a deep 
bowl and stir until nearly cold. Flavor with vanilla, and when quite 
cold pour into freezer. When-half frozen, stir into it one pound of 
preserved fruits of all kinds desired, using equal parts of each, and 
having them cut into small pieces. Mix well and finish freezing. 





Lemon Water Ice. 
1% pounds sugar. 

Put the sugar and water on to boil. Chip the yellow rind from 
3 lemons and the orange, add to the syrup, boil five minutes, and 
stand away to cool. Squeeze the juice from the orange and lemons, 
add to the cool syrup, strain through thin cloth, and freeze. Pack 
freezer same as for ice cream, but the water ice must not be stirred 
continually. Give the crank a few turns, then let it rest, then turn 
slowly again as before and rest again, and so continue until the 
water ice is frozen. 


4 large juicy lemons; 1 orange; 1 quart water; 





Lemon Sherbet.—6 quarts water; 4 large lemons; 3 pounds loaf 
sugar; 3 or 4 pieces white ginger. 

Peel the lemons; put the rind, with the ginger, into the water and 
let it boil 20 minutes. When cool, add the sugar and juice of the 
lemons and freeze. 


Milk Sherbet with Gelatine. 
box gelatine. 

Use enough sugar and water to make a strong very sweet lemon- 
ade. Soak the gelatine in one-half pint cold water, then pour on 
one-half pint boiling water. Add this to the lemonade and put in 
the freezer and freeze to the consistency of mush; then add the milk 


and freeze firm. 


Milk Sherbet.—1 quart of milk; 1% cups of sugar; juice of 2 
lemons. Add lemon juice after it begins to freeze. 


Apricot Sherbet. 


1 quart water. 
Boil sugar and water five minutes. Crush apricots through a 


sieve, add to the syrup while hot. When cold, freeze. 








8 lemons; 1 cup milk or cream; “4 





1 quart can apricots; 1 lemon; 4 pound sugar; 








Frozen Peaches.—For four persons use half a pint sugar, half 
pint of boiling water, one quart ripe peaches, pared and sliced. 
Put water, sugar and three peach stones in a stew-pan and boil 
fifteen minutes. Rub peaches through a sieve and strain the hot 
syrup on them. Stir well and cool. When cold, freeze. Apricots 
and pears may be frozen the same way. 


5 


awe THE RALEIGH COOK BOOK. 


Cranberry Frappe.—Boil one quart of cranberries in one pint of 
water from 5 to 6 minutes. Strain through a coarse cheese cloth, 
add one pint of sugar and stir and boil until the sugar is dissolved. 
When cold, add the strained juice of 2 lemons. Freeze to a mush, 
using equal parts of ice and salt. Serve in glass cups, either with 
or just after roast turkey. Place the cups upon a fancy plate 
covered with a doiley. 





— ae 


——. 


‘ 
‘ 
: 





CATSUPS AND PICKLES. | 67 


CATSUPS AND PICKLES. 


Tomato Catsup.—1 bushel firm ripe tomatoes; % gallon strong 
vinegar; 12 onions; 1 ounce ground cloves; 2 pounds brown sugar; 
2 ounces ground spice; 2 ounces ground black pepper; 2 ounces 
ground mustard seed; 2 grated nutmegs; 1 pint salt. 

Wipe the tomatoes with damp cloth, cut out cores and put them 
in porcelain-lined kettle, place over fire and pour over them 8 pints 
water, put in the 12 onions cut fine. Boil until tomatoes are done, 
which takes about two hours. Then strain through a coarse sieve, 
pour the liquid back into kettle and add the vinegar, spice, pepper, 
mustard seed, cloves, nutmeg, sugar and salt, and boil for two 
hours, stirring constantly to prevent burning. 





Tomato Catsup.—1 peck ripe tomatoes; 6 tablespoons salt; 4 table- 
spoons black pepper; 2 tablespoons allspice; 1 tablespoon cloves; 
6 pods red pepper; 1 pound sugar; 1 quart vinegar; 2 tablespoons 
mustard; onion juice if desired. Boil about three hours. 





Tomato Catsup.—1 gallon tomato juice; 4 tablespoons salt; 4 table- 
spoons ground black pepper; 4 tablespoons mustard; 4% pound brown 
sugar; 1 pod red pepper; 1 teaspoon ground cloves; 1 teaspoon all- 
spice; 1 quart vinegar; onion to flavor. 

Boil good ripe tomatoes without water until the juice is extracted. 
Then strain, and to every gallon of juice add the above ingredients 
and boil three hours. Bottle next day. 


Chilli Sauce.—12 large tomatoes, peeled; 10 small green peppers; 
8 onions; 2 tablespoons salt; 1 cup sugar; 2 cups strong vinegar; 
2 teaspoons ground ginger, allspice and cloves; % nutmeg. 

Cut onions and peppers very fine. Mix all together and cook about 
2 hours over a slow fire and then put in large-mouth bottles. 








Economical Tomato Catsup.—Take one quart can of tomatoes, add 
vinegar, black pepper, sliced onion, and mustard seed; boil until 
it is reduced about one-half. Then bottle and use, without fear of 
wasting any by various methods of spoiling. 


Green Tomato Pickle.—1 peck green tomatoes; 1 dozen onions; 1 
pound brown sugar; 1 ounce each of cloves, allspice, ginger, mus- 
tard seed, black pepper and turmeric. 

Cut the tomatoes in thin slices, sprinkle with salt, and let stand 
9 or 3 hours. Slice the onions thin. Drain the tomatoes and place 
in a stone jar with alternate layers of onions and spices. Cover the 
whole with vinegar. Put the jar into a pot of water and let it boil till 
the tomatoes are soft. 


Mixed Pickle.—1 peck of green tomatoes; 10 pounds cabbage; %% 
gallon onions; 16 peppers, with most of the seed taken out; 4 pounds 








68 THE RALEIGH COOK BOOK. 


brown sugar; 1% gallons vinegar; 1 ounce celery seed; 2 ounces 
white mustard seed; 1 ounce turmeric powder. 

Chop cabbage, tomatces and onions; place in separate vessels, 
sprinkle with a little salt, let stand over night, wash in cold water 
and squeeze out all the water. Heat the vinegar in a porcelain- 
lined kettle, add the cabbage, tomatoes, onions and sugar and all 
the ingredients. Boil until tender. 


Chow-Chow.—1 peck green tomatoes; 4 large onions; 1 large cab- 
bage; 3 quarts vinegar; 2 pounds brown sugar; 6 green peppers 
with seed taken out; 3 cups salt; 1 cup mixed mustard seed; 1 table- 
spoon cloves, allspice and celery seed; 2 tablespoons cinnamon; 
6 red peppers. 

Chop the tomatoes, onions, cabbage and green peppers together 
in the chopper, sprinkle with the 3 cups salt, and let stand over 
night. In the morning squeeze out all water thoroughly. Put 
vinegar on with the sugar and all the seasoning and add chopped 
red peppers with seed. Boil until tender, then seal in jars. 





Hyden Salad.—1 gallon cabbage; % gallon green tomatoes; 1 quart 
onions; 38 tablespoons celery seed; 2 or 3 pounds brown sugar; 
5 tablespoons mustard; 2 tablespoons ginger; 1 tablespoon cinna- 
mon; 1 tablespoon cloves; 1 tablespoon mace; 1 cup green peppers, 
seed left cut. 

Cut cabbage, tomatoes, onions and peppers fine, put in separate 
vessels, and sprinkle with a small quantity of salt; let stand over- 
night. In the morning wash and strain through a cloth until all 
the water is extracted, add seasoning and boil until tender. 





Pepper Hash.—2 dozen sweet peppers; 2 small head cabbage; 
1 pound brown sugar; 7 large onions. 

Remove seed from pepper. Run all this through meat chopper, 
then put.in a bag, with a handful of salt, and drain overnight. Then — 
mix with half ounce white mustard secfnd half ounce celery; also 
add sugar and enough vinegar to cover well; put in air-tight cans. 








“Lexington” Cucumber Pickle——1% gallons vinegar; 2 dozen cu- 
cumbers; 2 pounds sugar; i tablespoon each of cinnamon, celery 
seed, turmeric, black pepper and grated horseradish; 1 teaspoon 
each of cloves, mace and ginger; % teaspoon garlic. 

Slice the cucumbers lengthwise in two pieces and let them soak in 
cold water 24 hours. Boil them in half gallon vinegar, one and a 
half hours. Pour this off, add 1 gallon vinegar, the sugar and 
spices and boil one and a half hours. 


Maryland Pickles.—% pound small onions; % pound green toma- 
toes, sliced; 2 large peppers, sliced; % pint small red and green 
peppers; 1 pint salt; 1 ounce white pepper; 1 ounce celery seed; 
1 ounce mace; 1 ounce cloves; %4 pound brown sugar; 1 piece grated 
horseradish; 1 gallon vinegar; 2 tablespoons made mustard. 





CATSUPS AND PICKLES. 69 


Sprinkle the pint of salt over the cnions, tomatoes and peppers, 
and let them drain all night. In the morning drain off every drop 
of juice. Mix together the white pepper, spices, sugar and horse- 
radish. Put in the pcrcelain kettle thus: first, layer of pickles, 
then layer of spices. Then dissolve the two tablespoons made mus- 
tard in haif cup water and stir in the pickles last. Cook a long 
time. This quality makes two gailons. 





Mustard Pickle.—1 gallon green tomatoes; 1 gallon large green 
peppers; 1 dozen onions; 4% pound brown sugar; 1 tablespoon tur- 
meric; % ounce white mustard; 4% ounce ground spice; 1 ounce 
celery seed; 4% box mustard; 1 cup flour. 

Cut vegetables in large pieces, put in separate vessels, sprinkle 
with salt, and let stand overnight. In morning put half gallon 
vinezar on to boil, then put in vegetables, spice, mustard seed and 

celery seed. Let boil until it icoks clear and done. While this is 
boiling, mix half box mustard, turmeric, brown sugar and flour well 
together, and thin with vinegar to a liquid. Add to vegetabies and 
let come to boil, stirring well. Add 1 dozen cucumber pickles cut 
in large pieces. Let cool and place in jars. 


Sweet Pickled Peaches.—7 pounds peaches; 3% pounds sugar; 1 
quart vinegar; 2 ounces cloves; 2 ounces stick cinnamon. 

Pare the peaches and stick one or two cloves in each one. Boil 
Sugar and ingredients with several sticks of cinnamon in it, for five 
minutes. Put in peaches; when thoroughly done, put peaches in 
cans and continue cooking juice until reduced about one-half and 
pour over peaches. 





Green Tomato Sweet Pickle (No. 1).—Slice tomatoes, put in weak 
brine and soak one day and night, then in clear water one day. 
Boil in clear water one-half hour, then in ginger water one-half 
hour. To 1 pound fruit put % pound sugar. To 3 pounds fruit 
add 1 quart of vinegar. Add allspice to taste. 


Green Tomato Sweet Pickle (No. 2).—Slice tomatoes, sprinkle over- 
night with salt. Rinse off in morning. Put a lump of alum in 
kettle and boil with tomatoes a little while. Make a syrup of 3 
pounds brown sugar and 1 pint of vinegar to 5 pounds tomatoes. 
Add spices to taste and let cook until it thickens. 


Watermelon Rind Sweet Pickle—Pare off carefully the green 
part of rind, trim off red core, cut in strips or squares. Soak in 
weak brine 12 hours, then in fresh water 12 hours, changing water 
two or three times. Boil in alum water (a piece of alum size hick- 
ory nut) half hour, then in clear water half hour. Drop the rind 
in cold water each time in changing, as that helps to make it brittle. 





Have equal portions of rind and sugar. To eight pounds add 1 a 


quart water, a few grains of whole black pepper, cloves and several AMArG On 


' pieces of ginger. Cook until tender and white spots appear on the 
rind. 


any 


70 THE RALEIGH COOK BOOK. 


CANNING. 


General Directions for Canning.—For canning, use pint or quart 
jars and be sure to have new rubber rings; old rubbers allow air 
to enter jars. Sterilize jars by placing in a pan of cold water and 
letting this come to the boiling point, and boil ten or fifteen minutes. 

For tomatoes, seald and peel. Pack in sterilized jars, adding a 
little salt. Put on the covers without screwing down. Set the jars 
on small blocks of wood in a kettle of cold water and let the fruit 
become thoroughly heated. Remove covers and fill to overflowing 
with boiling water. Put on the ring and screw the covers down. 
Turn upside down, and if syrup oozes out, remove cover and rubber. 
Put on a new rubber and refill with boiling syrup, and again screw 
down the cover. | 

Or the tomatoes may be scalded and packed in jars while boiling 
hot, keeping jars in a pan of boiling water or wrapped in a cloth 
wrung out of boiling water, while filling. 

Peaches and other fruits may be canned in the same way, a little 
sugar to the syrup, if desired. 





JELLY AND PRESERVES. fal 


JELLY AND PRESERVES. 


To Make Jelly.—Select fruit for jelly before it is too ripe, as it 
always has a much better flavor. Large fruits, such as apples, 
should be cut in pieces. All defective places must be cut out of 
fruit. Use a porcelain kettle always in making jelly, and the best 
granulated sugar. To extract the juice, place the fruit in kettle with 
just enough water to cover or to keep from burning, and let remain 
on fire until thoroughly softened. Put the softened fruit in a flannel 
or cotton bag, wrung out of hot water; let drip overnight. Allow 
equal measure of juice and sugar. Boil juice ten or fifteen minutes 
from time it first boils up, skim, add sugar, which has been heated, 
stir until sugar is dissolved. Boil ten or fifteen minutes longer or 
until it jellies when tried in a spoon. Before filling jelly glasses, 
roll or stand them in a pan of hot water to keep from breaking 
when hot liquid is poured in. Fill glasses; when cool seal and put 
away in a dark, cool place. It is much better to make jelly in small 
quantities—only a few glasses at a time. It jells quicker and is of 
lighter color. 





Preserves.—The general rule is equal quantity of fruit and sugar, 
but now that glass jars are used, three-quarters of a pound of 
sugar to a pound of fruit is considered sufficient, unless the fruit is 
very acid, like cherries. Large fruit, like apples and pears, should 
be pared, cored and halved or quartered, and dropped immediately 
into cold water to prevent turning black. Fruit should be mixed 
with part of sugar and allowed to stand several hours, or overnight, 
to harden. When ready to cook the fruit, put it on the fire with the 
remainder of the sugar in a porcelain kettle and add a cupful of 
water to every pound of sugar and boil gently until fruit is done. 
Then take out fruit and let the syrup boil until thick. Put the 
fruit back into the hot syrup, have the jars hot and fill with the hot 
fruit and syrup. Seal immediately. 





To Conserve Fruits.—Any fruits that have been preserved in syrup 
may be converted into a dry preserve or conserve. They may be 
taken from the syrup and dried in a moderate oven or on dishes in 
the sun. Sprinkie sugar over them, turning them over and adding 
more sugar. Do not put much sugar on at one time. If any syrup 
is made, remove them to fresh dishes. When sufficiently dry, lay 
them lightly in a jar with a little sugar between layers. The fruit 
syrup can be made into jelly. 





Crab Apple Preserves.—Weigh the apples, and to every pound 
allow the same of sugar; make a syrup with the sugar, and when 
boiled, drop the apples in and let cook, but not break. Take out 
apples, and when cool put them in a jar and pour over them the 


72 THE RALEIGH COOK BOOK. 


hot syrup. For three days boil the syrup and pour over apples. 
The last time the syrup is boiled drop in the apples and let boil a 
minute or two. Put while hot in jars and seal. When the fruit can. 
be easily pierced to the center with a silver fork, it is sufficiently 
cooked. 





Fig Preserves.—Choose firm, ripe figs, peel, leaving on a little 
stem. Allow half pound of sugar to a pound of fruit. Put on sugar 
with enough water to make a thick syrup; when boiling, drop in 
figs and cook until clear. Add a little ginger root to the syrup. 
Put in glass jars while hot and seal. 


Watermelon Rind Citron.—Pare off carefully the green part of the 
rind, trim off red core. Cut in strips or squares. Soak in weak 
brine 12 hours, and then in fresh water 12 hours, changing water 
two or three times. Drop in cold water each time in changing, as 
that helps to make it brittle. Boil in very weak alum water half an 
hour, then in clear water half an hour, or until rind is tender. To 
1 pound of rind add 2 pounds sugar, cover with water and boil 
until white spots come in the rind. For 2 gallons of rind, use 2 
ounces of ginger-root tied up in a muslin bag, and the juice of one 
lemon. A can of sliced pineapple may be added just before taking 
from the fire. 





Peach Marmalade.—Pare and remove the stones. Put eight pounds 
of pulp into a preserving kettle, bruise and stir over the fire with a 
wooden spoon until soft. Add six pounds of white sugar and stir 
a quarter of an hour or twenty minutes. When it is sticky, it is 
sufficiently cooked and ready when cool to put into preserving tum- 
blers. Cut thin pieces of paper the size of the glasses, dip these in 
brandy and place over the top, cover again with tinfoil or a layer 
of paper with the edge wet with mucilage. Keep in a cool, dry 
closet. 





BEVERAGES. 73 


BEVERAGES. 


Beverages.—Coffee and tea should always be made from fresh 
boiling water; this is a most important point, as after it boils a few 
minutes it becomes flat and hard. Allow 1 tablespoon ground coffee 
to a cup; 1 teaspoon tea to a cup. 


Checolate.—3 cups water; 3 cups milk; 6 tablespoons Baker’s 
chocolate; 6 tablespoons sugar, or more; 1 teaspoon cornstarch or 
flour. 

Put water, milk, chocolate and sugar in saucepan; set on stove 
and stir until dissolved; let boil several minutes. Add cornstarch, 
dissolved in a little milk, to chocolate, and let boil again. Serve 
with whipped cream. This will fill eight teacups. If cornstarch is 
not desired, beat the chocolate with an egg whip while cooking. 
This makes the chocolate light and creamy. The secret of good, 
rich chocolate is to allow it to cock until well done. 











Fruit Punch. gallon tea; 9 lemons; 1 dozen oranges; 4 cans 
grated pineapple; ™% gallon maraschino cherries; 1 pound Malaga 
grapes; sugar to taste (not too sweet). 

Slice six lemons and six oranges and pour the boiling tea over 
them, pressing to extract the juice. When cold, strain and add 
juice of three lemons and six oranges, the pineapple, maraschino 
cherries and juice, Malaga grapes cut in half and seeded, and sugar. 
Place block of ice in punch bowl, pour in mixture and just before 
serving add apolonaris water. This drink may also be served with 
crushed ice in cold tea glasses, having a sprig of mint in each glass. 
The above amount will serve one hundred people if punch glasses 
are used. 


Fairy Punch.—1 pineapple; 3 oranges, juice; 1 cup cold tea; 
1 quart mineral water; 1 quart unfermented grape juice; 1 lemon, 
sliced; 2 small cups sugar. 

Take the pulp of pineapple, finely chopped, add juice of oranges, 
tea, grape juice, sugar and sliced lemon. Place a block of ice in the 
punch bowl and pour the punch slowly in; when ready to serve, add 
quart of mineral water. 





Lemon Syrup.—18 lemons; 2 quarts water; 6 pounds best white 
sugar, loaf preferred. 

Grate the yellow rind from the lemons, then put this with the 
sugar and 2 quarts of water into a preserving kettle and dissolve. 
Boil till quite thick, skimming carefully. When cold, stir in the 
juice of the lemons. Bottle, seal and keep in a cool place. One 
tablespoonful in a glass of ice water makes an excellent lemonade. 
It keeps indefinitely. 





74 THE RALEIGH COOK BOOK. 


Blackberry Vinegar.—Put two pounds of the fruit and one pound 
of sugar in a porcelain kettle and mash them well together. Cook 
it like a jam for twenty minutes, then stir in half a pint of cider vine- 
gar to every pound. Give it one boil up and strain it. When cold, 
bottle and cork it. Strawberry vinegar may be made in the same 
way. 


Grape Juice. 
acid; sugar. 

Dissolve in the water 2 ounces tartaric acid and add the grapes, 
which have been mashed; put in a porcelain vessel and let stand for 
48 hours. Strain and add one-half as much sugar as juice. Boil 
ten minutes and bottle. Scuppernong grapes make the best juice. 





1 gallon grapes; 1 gallon water; 2 ounces tartaric 


Strawberry Shrub.—Place twelve pounds of strawberries in a 
large crock; stir five ounces of tartaric acid in two quarts of water; 
pour the latter over the berries and let them stand forty-eight hours, 
with a plate upon the top to keep them under water. Strain through 
a flannel bag; allow to each pint of juice a pint and a half of granu- 
lated sugar and stir until the sugar is dissolved. Then bottle; cork 
tightly, but do not seal, and keep in a cool place. This preparation 
is made wholly by cold process and makes a very superior drink. 
Allow two or three tablespoonfuls of the shrub to a glassful of 
water when using. 





CANDIES. “es 


CANDIES. 


Fudge (No. 1).—3 cups brown sugar; 1 cup white sugar; 1 cup 
milk; 1 heaping teaspoon butter; % cake Baker’s chocolate; 2 tea- 
spoons vanilla; % cup chopped black walnuts. 

Cook the ingredients, except the vanilla and walnuts, until thick. 
Beat till it begins to sugar; add vanilla and walnuts. Pour in a 
buttered dish and cut in small squares. 


Fudge (No. 2).—3 cups sugar; 1 cup milk; 1 tablespoon butter; 
4 or 5 tablespoons cocoa. 

When the sugar is melted add 4 or 5 tablespoons cocoa. Stir and 
boil 15 minutes. Take from fire, add 1 teaspoon vanilla. Stir till 
creamy. Pour on buttered plates, cut in squares. 





Cocoanut Candy.—2 pounds of granulated sugar; 1 grated cocoa- 
nut; 1 small cup milk or water. 

Melt sugar and water; cook about ten or twelve minutes until it 
forms a soft, creamy ball when tried in a cup without water. Take 
from fire and stir until it is a little creamy. Stir in cocoanut and 
pour in buttered pan or on oil paper. 


Nut Crackle.—Cover the bottom of a greased shallow pan thickly 
with mixed nuts or roasted peanuts. Stir in a pan over the fire, one 
pound of granulated sugar, until it melts, then pour over the nuts; 
cool and break or cut in small pieces. 





Plain Sugar Candy.—2 cups granulated sugar; 4% cup vinegar; a 
little water. AA ag Veneyg ae 

Wet sugar with a little water;,melt. Then boil until it hardens 
when dropped into water. Pour into a greased dish and then flavor 
with one teaspoon vanilla. Pull. 


Turkish Candy.—4 pounds sugar; 2 teaspoons vanilla; 1 pound 
almonds; % pint water; % pound glucose; 3 eggs (whites). 

Boil sugar, glucose and water until a little in cold water will 
break like an icicle. Beat furiously with a wooden stick until *> 
creamy (two had best make this, as one will tire before beaten. lis 
enough); add eggs, well beaten, and flavoring. Beat again and add # 
nuts. Color half pink and mould in pink and white layers. 








Cream Candy.—1 egg, white; 2 teaspoons cold water; 1 pound 
confectioner’s sugar; 1 teaspoon vanilla. 

Beat white of egg and water together, work in sugar to make a 
dough. Moulded in any shape, use with nuts or fruits as desired. 


Fondant.—One pound of granulated sugar and pint of water. 
Stir over fire until sugar is dissolved—no longer. With a cloth 
wipe the crystal from side of saucepan. Let syrup boil without 
stirring or moving until it will form soft ball when dropped into ice 





76 THE RALEIGH COOK BOOK. 


water. Pour into large shallow dish (buttered). When cool enough 
begin to stir rapidly, until a white, creamy mass is formed; then 
knead as you would bread till it becomes soft and smooth. Put 
this into a bowl, cover closely with wet cheesecloth, and let stand 
in cool place till needed. 





Creamed Fruits.—Dip fruit into melted fondant. Add a little 
water drop by drop till fondant is sufficiently thin to cover fruit. 
Melt in small pan standing in pan of hot water. Stir fondant con- 
stantly while melting. 


Walnut Creams.—Work half a pound of fondant until creamy, 
flavor to taste. Have ready English walnuts, shelled and divided in 
halves. Take a piece of fondant size of marble, roll in hand, place it 
between two halves of the walnuts and stand aside to harden. 





Creamed Dates. 
fondant. 





Remove stones from dates and fill with flavored 





Chocolate Creams.—Form tiny balls of fondant size of a marble. 
Put on oiled paper to harden. Make covering by putting a quarter of 
a pound of grated chocolate into a saucepan, stand in pan of boil- 
ing water, add half pound of fondant, a teaspoon of vanilla and 
sufficient boiling water to make it the consistency of very thick 
cream. Drop in hardened balls, dip out with candy-dipper and put 
on oiled paper to harden. 





Chocolate Caramels.—'% pound grated, unsweetened chocolate; 4 
ounces of butter; 1 pound brown sugar; % cup of molasses. 

Boil slowly until it hardens in cold water. Pour into greased 
shallow pans, and set aside to cool. When nearly cold, dip a sharp 
knife in olive oil, mark off in squares. When cold break apart and 
wrap in waxed paper. 


Stuffed Dates.—Take nice, plump, soft-skinned dates, seed them 
and fill the center with peanuts rolled fine. Broken pecan meats 
or whole blanched almonds, cream candy or candied ginger may 
be used instead of peanuts. Roll the stuffed date in sugar. 


Stuffed Cherries.—Soak candied cherries overnight in grape juice. 
Remove from the juice, put in each a bit of broken nut. Serve as 
a confection or as a garnish where cherries would be used. 


Stuffed Figs.—Select nice dried figs; soak over night in grape 
juice. Open carefully and fill with whole marshmallows. Sift over 
them pulverized sugar. Nuts can be mixed with chopped marsh- 
mallows for filling. ‘ 


To Blanch Almonds.—Shell them and throw them into boiling 


water for a few minutes. Then put in cold water and rub off the 
skins. 














CANDIES. (i) 


To Salt Almonds and Peanuts.—Blanch the almonds; allow them 
to dry thoroughly, then put them in a baking-pan in a moderate 
oven. Stir in a small piece of butter and. roast until a golden 
brown. While hot, sprinkle thickly with fine table salt. Peanuts 
are salted the same way. 





78 THE RALEIGH COOK BOOK. 


FOOD FOR THE SICK. 


Chicken Water.—Boil a young chicken or piece of an old one to 
make one quart of chicken water. Boil it until the meat leaves the 
bone, and put nothing in it but a pinch of salt. 


Chicken Jelly.—1 young chicken; 1 gallon water; 1 tablespoon 
rice; salt. \ 

Pound a nicely cleaned young chicken, bones and all, and put it 
on to boil in one gallon of water with a little salt. Tie up a table- 
spoon of rice and drop it in until it is soft; then take the rice out 
and boil down to one pint. Strain the jelly from the chicken and 
let cool. One tablespoonful of this is as nourishing as a plate of 
soup, and more delicate. 


Beef Tea.—1 pound best lean steak. 

Cut one pound of best lean steak into small pieces, place in glass 
fruit jar (perfect one), cover tightly and set in a pot of cold water. 
Heat gradually to boil, and continue this steadily three or four 
hours until the meat is like white rags and the juice thoroughly 
extracted; season with a very little salt and strain through a wire 
strainer. Serve either warm or cold. To prevent jar breaking, lay 
two small sticks in bottom of kettle, and be careful in removing jar 
from the boiling water. 


Thickened Milk.—1 quart milk; 3 tablsepoons flour. 

Boil one quart of milk; wet three tablespoons of flour (finely 
sifted), roll it up in a soft, smooth paste, and when the milk boils 
up stir it in and continue to stir and boil for ten minutes. Puta 
pinch of salt in the milk, and when done, sweeten it to taste and 
grate nutmeg over it. 








Cracker and Egg.—Crumble up cracker, pour enough scalding 
water over to soften, stir in a very soft-boiled egg. Season with 
salt, pepper and a little butter. Serve immediately while hot. 





HINTS TO THE HOSTESS. 79 


HINTS TO THE HOSTESS, 


Salad.—One 4-pound dressed fowl will yield 1 quart chopped 
meat;1 quart salad will serve 10 persons. 











Ice Cream.—1 gallon will serve 25 persons, or 30 served in sherbet 
glasses. 
Soup.—2 quarts soup will serve 8 to 10 persons. 





Coffee.—1 gallon coffee makes 25 cups, or 40 after-dinner cups; 
% pound coffee makes 1 gallon. 








Tea.—1 gallon to 40 or 50 people in after-dinner cups. 
Chocolate——1 gallon will serve 30 persons; % pound makes 1 
gallon. 


Whipped Cream. 





1 quart yields 25 spoonfuls. 


Lemonade or Fruit Punch. 
glasses. 





1 gallon to 80 people served in punch 


Sandwiches.—1 loaf bread will make 20 three-cornered or 10 large 
sandwiches; 1 pound buiter to 3 loaves. 








Croquettes.—114 quarts meat makes 25 croquettes; 1 quart mix- 
ture fills 15 or 20 patties; 200 to 210 olives to one quart bottle. 


Nuts. 
Candy. 





1% pounds salted nuts to 25 or 30 people. 
1 pound bonbons to 20 people. 





80 THE RALEIGH COOK BOOK. 


HELPS FOR HOUSEKEEPERS. 
WEIGHTS AND MEASURES. 


3 teaspoonfuls make 1 tablespoonful. 

2 cups make 1 pint. 

4 cups or 2 pints make 1 quart. 

2 tablespoonfuls of butter make 1 ounce. 

4 tablespoonfuls of flour make 1 ounce. 

1 cup of flour is equal to % pound. 

4 cups of flour are equal to 1 pound. 

1 cup of milk or water is equal to % pound. 

1% cup of butter (packed solid) is equal to %4 pound. 
1 cup of butter (packed solid) is equal to % pound. 
1 cup of granulated sugar is equal to % pound. 

1 cup of chopped meat (packed solid) is equal to % pound. 
5 eggs without shells are equal to % pound. 

4 eggs with sheils are equal to % pound. 


Bread Crumbs.—Save small pieces and crusts of bread and dry 
them in the oven. Then grind up and put away for breading cro- 
quettes. These are considered better than cracker crumbs. 








Hints about Croquettes.—Preserve lard or oil that has been used 
in frying croquettes. After frying the croquettes, strain the fat 
into a jar kept for the purpose, and it can be used again and again. 
Of course that used for fish must be kept in a separate jar. 

To eggs in which croquettes are dipped before frying, add a table- 
spoon of water, to prevent stringiness. 


Lightning Cleaner.—1% ounces white castile soap; 1% ounces 
best aqua ammonia; % ounce ether; % ounce glycerine; % ounce 
alcohol; 4 pints rain water. 

Cut soap fine and thoroughly, dissolve in one pint of warm rain 
water, then add three pints more water and the other ingredients. 
Pour on goods freely and rub with cloth; then rub with dry cloth. 





Paint on Window Panes.—Hot vinegar is said to remove paint 


from window panes. 


In ironing embroidery, place a piece of soft white flannel over the 
board. Of course iron the embroidery on the wrong side. This 
brings out the work. 





HER OLD CAKE RECIPE 

Sarah Knowlton is a woman who 
has made cakes all her life and al- 
Ways has used the same recipe, wed- 
ding cakes, special cakes, holiday 
cakes, party cakes and everyday cakes 
Simply because the cake which she —_a--_ 
made for her own wedding in 1862 was 
so delicious that all the guests wanted 
one like it, and this desire has been 
oassed on to their children and friends. 
She keeps many cakes on hand, so. 
that her customers may have their Si 
cake a day, a week or a month old, 1 DSO 
as they like. Each cake weighs about | 
one and half pounds and is labeled | 


with the date of its baking. They are IPSON FOR 





‘kept in stone jars wrapped in waxed 
paper. Here is the recipe: 
One cupful each of sugar, butter ‘I Extracts 

and molasses; one cupful homemade 
jelly or strawberry preserves, one cup- 

ful buttermilk, half a cupful strong | 
coffee, two eggs, one grated nutmeg, \REFULLY SULA 
two teaspoonfuls cinnamon, one tea- 
‘spoonful cloves, two teaspoonfuls sal- | 
-eratus (dissolved in half a cupful boil- | 
ing water), two pounds raisins, ope 
pound cleaned currants, one pound 
‘chopped candied fruit (lemon, orange 
citron), six cupfuls fiour measured be- 
fore sifting. 
Mix the fruit thoroughly in the flour. |: THE BEST 
Cream butter and sugar, add the oa 

milk and coffee, then the flour contain- 
ing the fruit. Beat thoroughly and D BREAD £9 
add the spices. ; 

Turn into well buttered pans and SACK OF 

bake at least one hour in a slow oven. | 

—New York Post. 


ry a LAU TY FLOUR 


FROM 


Job P. Wyatt & Son 


PHONES NO. 17 














ca 








CHAS. E. JOHNSON, Cc. B. EDWARDS, WALTERS DURHAM, 
PRESIDENT. VICE-PRESIDENT. CASHIER 


W. N. JONES, ATTORNEY. 





RALEIGH. N. C. 


DIRECTORS; 
C. E. JOHNSON, C. P. WHARTON, Dr. K. P. BATTLE, JR 
C. B. EDWARDS, D. M. KING, JNO. A. MILLS, 
JNO. WARD, C. B. PARK, CAREY J. HUNTER. 


WE PAY 4 PER CHENT INTEREST ON DEPOSITS. 


Hick’s Drug Store 


(UPTOWN) 





ACCURACY 
PROMP? NESS 
CONMPEEWE Ss1OCkK. 


NUNNALLY’S CANDIES. FINE FLAVORING 
EXTRACTS AND SPICES. ALL MINERAL 
WATERS. “FROZEN GOODIES,” ETC. ... 


Henry |. Hicks Company 


JOHN T. PULLEN, President CHARLES ROOT, Cashier 


Raleigh Savings Bank, 


RALEIGH, N. C. 


Srnec oANL SURPLUS, °-" - = ---$ 65,000.00 
POEPOSITS oo es oe - - = = $750,000.00 


ger 4% INTEREST PAID ON DEPOSITS -wa 


ik 


EVERYTHING THAT 


IS RELIABLE IN : : 


Staple and Fancy Groceries 


FINE COFFEES, TEAS, BUTTER, ETC. 


JUST PHONE US—NO. 28 


UNIVERSAL Si Gieranlts.s 


All Good Housekeepers should use them. 
See Them. Try Them. BREAD RAIS- 
ERS, CAKE MIXERS, FOOD CHOP- 
PERS, COFFEE PERCOLATORS =: se: 


FOR SALE BY 


HART-WARD HARDWARE CO. 


RALEIGH, N. C. 


SEA OE PE SI ra 


HERBERT ROSENTHAL 


ONLY NEW GOODS 


DRESS GOODS 
MILLINERY 
SHOES 


WALTER WOOLLCOTT 


12 E. Martin Street 
RALEIGH, N. C. 


COCPER BROTHERS, Proprietors 











TUCKER BUILDING PHARMACY 


(AT POST OFFICE) 


Habe Agency for Principal Mineral 
Waters 


BOTH CARBOYS AND BOTTLES 
ALSO 
DRUGS, TOILET GOODS AND ‘‘DOCTOR’S FIXINS’’ 


HENRY ‘T. HICKS COMPANY 


aye Rosengart en 


Dealer tn 


Clothing, Wats, Caps and eis 
Ye urnishing Goods 


274 Fayetteville Sz 


Raleigh, North Carolina 











ACME FLOUR 


SELES cat Me oe a ai Ye 





Is Guaranteed to sien Satisfaction or your 
Money is Returned. NO CONDITION 
to this offer, but applies to EVERY 
Purchase you Make. If your Grocer does 
not have it in stock “Phone” us, we will 
see that you are supplied. We carry all 
kinds of Heavy Groceries and Feed Stuff, 
and Guarantee Satisfaction 


YOURS TRULY 


HUNTER & DUNN 


235 WILMINGTON STREET 


RALEIGH, NORTH CAROLINA 





is in reality a Mutual Life Insurance Company 
*” BH gives Life Jnsurance to Protect the Family 


It gives it at only its actual annual cost. 
It makes that cost as small as possible 
by prudence and economy * *% & 


Ju the past sixty pears it has made that Cost Less on 
the average, than in any other Company 


Its policies are therefore the most desir- 
able to those needing the protection, to 
him who has to pay for it, and to the 
agent who wishes to furnish his clients 
only that which is most to their perma- 
nent advantage. om * 


W. R. CRAWEORD Re 


GENERAL AGENT 
226 Fayetteville Street RALEIGH, N. C. 


ITIS JUST AS CHEAP 
AS WOOD AND A 
THOUSAND TIMES 
MORE SATISFACTORY 


‘ 


500 GAS RANGES IN USE IN 
RALEIGH 





COOK WITH GAS! 


ETT TTT RTT TT AT eT TTT TERT TY TTT TTT TT 
lA A ll lA lt 


COME IN AND SEE OUR 


C UU ULL A 


WE HAVE OPENED IN CONNECTION WITH 
OUR ART DEPARTMENT AN _ UP-TO- 
DATE CHINA AND CUT GLASS DEP@ART- 
MENT. IT WILL BE WELL WORTH YOUR 
TIME TO VISIT THIS DEPARTMENT : : 


WEATHERS & PERRY 


CHINA AND CUT GLASS DEPARTMENT 
117 Fayetteville Street RALEIGH, N. C. 


YW BLA Ree 


Szlversmith 


Watches 


‘Fewelry 
Szlverware 


IAT ET TTT TTT MTT TTT TTT TTT MTT TTT TTT 
wl A lll 


‘Holds America’s Highest Prize 












Absolutely pure, with a 
most delicious flavor, made | 
by a scientific blending of | 
the best cocoa beans grown | 
in different parts of the| 
world. It is backed by 126} 
years of successful manu- | 
facture and by 46 highest | 
awards in Europe and | 




















































America—an unparalleled | 







Be sure that you get the genuine with the trade-mark | 
on the package. | 


Directions for preparing more than one hundred dainty 
~g dishes in our Choice Recipe Book, sent free on request. 


Walter Baker @ Co. Ltd.| 


Established 1780. DORCHESTER, MASS. 







T. L DAR Wes 


PHOTOG RAE Err. 


105% FAYETTEVILLE STREET FIRST GALLERY ON LEFT FROM CAPITOL 


RALEIGH, NORTH CAROLINA 


YOUR PATRONAGE SATISFACTION VERY BEST WORK 
SOLICITED GUARANTEED MODERATE PRICES 


HATTIE POE JOHNSON 


ART STUDIO 





Orders taken in China Painting, Oil, 
Tapestry, Pastel and Water Colors 


v& % WORK AS GOOD AS THE BEST, GUARANTEED & 


JNO. P. HAYES 


PHOTOGRAPHER 
124 1-2 Fayetteville St. RALEIGH, N. C. 


MONEY SAVED YOU ON EVERY Fd & Fd Fd wv 
Jt ad ws Fad wv SITTING MADE AT MY GALLERY 


RR Y 


RETAIL DEALER IN 








FRUITS, VEGETABLES 
CHICKENS AND EGGS 


me > / NORRIS 
agulet 





Ame ee VIP FSS TREE 


DOBBIN & FERRKALL 
DRY GOODS 


BUY YOUR SEAFOOD FROM 


C. D. ARTHUR 


CITY MARKET 


DEWAR & WILDER 
WHOLESALE GROCERS 
EXCLUSIVE AGENTS FOR 

WHITE SATIN FLOUR 
Which is the Very Best Made 
‘ec «© ASK YOUR RETAIL GROCERS FOR IT <« 


; ol lll ly lle 4 


ANY UNNECESSARY 
steps can be saved in well 
arranged modern Kitch- 
ens and Accessories. 





Nut tbdsy lesa Maas ible stele itll dee 


‘There are times when this saving 
will be appreciated. 


We pay particular attention to the 
planning of high class modern 
dwellings. 


The following list of residences in 
this City were erected from 
our plans. 


R. B. Raney 
eis B. Pearce 
EK. C. Hillier 
V.C. Royster 
Percy Albright 
Geo. W. Thompson = 
J. W. Hardin 

OD ee ay; = 
Wade R. Brown = 
A. R. YD. Johnson 

B. W. Baker 

Wim. B. Grimes 

Mrs. Ludlow Skinner 

Chas. H. Gattis = 
J. D. Boushall J 
Mrs. E. FE. Swindell 

A. L. Sears 


We have designed a large number 


of the same class of residences : 
: 


TTT RTT TTR TTT TTT TTT TT TTT RATT TTT 





throughout the state. 


BARRETT & THOMSON 


ARCHITECTS AND ENGINEERS 
RALEIGH, J NORTH CAROLINA 


ae lll lls loyal ud lly ll l 





. 

J. W. Barber & Son 
HIGH GRADE VEHIGLES, HARNESS AND STABLE SUPPLIES 

Hand - made Harness a Specialty 


Satisfaction Guaranteed 
708-770 ©. Martin St. Raleigh, NEC: 


EE PL era 


WYATT’S CASH GROCERY 


L. R. WYATT, Manager 


STAPLE AND FANCY GROCERIES 


Fresh Meats, Sausage, Fish and Oysters 


Corner Salisbury and Jones Streets 
Raleigh and Interstate Phones 112, Bell 972 





R BROTHERS 





BEST ae MOST RELIABLE MAKES 


Tucker 8 8 Con Om yany 
F =u R N ITURE 


Ged-room Suits Porch Furnishings 
Barge and thandsome Stock of 
All thinds of Furniture 








REAL ESTATE 
J. M. BROUGHTON G&G CO. 


MURRAY BUILDING 


RALEIGH, r=) NORTH CAROLINA 


A I Broun Ce Gee 


INCORPORATED 


Funeral Directors and @mbalmers 
Raleigh, AN. eC. 


MISSES REESE Gay 
MILLINERY 


10 WEST HAR G Bilgue cine 


MA. MOSER 


CONTRACTOR AND BUILDER | 


RALEIGH, = NORTH CAROLINA 


THOMAS A. PARTIN, Rass WAIT: A. G. PARTIN, 
PRESIDENT, VICE-PRESIDENT. Srcy. & TREAS. 


THOMAS A. PARTIN CO. 


131 FAYETTEVILLE STREET 


KALEIGH, NORTH CAROLINA 


mee VV STORE 


Dry Goods, Ladies Furnishings 
and Novelties. Showing the 
Newest and Latest Ideas : : 


THOMAS A. PARTIN CO. 


PEE 2 Sarees 











with the most delicious 


ICE CREAM 


Have you tried it? 
Ask your neighbor how 
she likes it. You see 
our wagon go there. 


Send us your order 





now for Sunday 


PHONES: RALEIGH 719; BELL 1371 


Wrotect Dour Family 


WITH A POLICY IN THE 


Benn Mutual Life Hus. Co. 


VISIT OUR Bit @ hee 


AND MAKE YOURSELF AT HOME 


We Extend a Cordial Welcome to friend 
and Stranger 


BOBBITT - WYNNE DRUG CO. 


200 FAYETIEVICL ES Reed 
RALEIGH, NORTH CAROLINA 


WE KEEP EVERYTHING THA? BELONGS IN A DRUG STORE 











Powell & Powell 
Coal and Wood 


ALL PHONES 41 








H. STEINMETZ 
FLORIST 


CUT FLOWERS, ROSES, CARNA- 
TIONS, ETC. 


PALMS, FERNS AND ALL KINDS 
OUTDOOR BEDDING PLANTS. 


BULBS OF ALL KINDS. 


RALEIGH, - NORTH CAROLINA. 


EY 


















BAPTIST BOOK STORE 


Bibles and Testaments. Song 
Books in great variety. De- 
votional and Miscellaneous 
Literature. Staple and Fancy 
Stationery, Office Supplies. 
Specialty Typewriter Ma- 
terial, Consisting of Carbon 
Paper, Ribbons, Typewriter 
and Mimeograph Paper. Lead- 
ers in Fancy Box and Pound 
Papers and Envelopes. Best 
Stock of Tablets. wake 





CAPUDINE 


CURES 
COLDS 
GRIPPE 
INDIGESTION 
PAINS AND 
HEADACHES 








DSUEROCOK OSC ORCC ODES 


W.C. STRONACH’S SONS & CO. 
GROCERS 


meeliGH,- + -. -- NORTH CAROLINA 


DMEMENE ME NE ese Nee Me NE MeN MMe Me eNonieniens 








THERE IS NO USE FOR 


A COOK BOOK 


Uniess you have the proper Uten- 
sils and the proper Stove or Range 


to cook on 


BUYERS OF A 


MAJESTIC RANGE 


ano 


WHITE ENAMEL WARE 


are assured of what is best in this line 


HAVE YOU SEEN 
The New Blue Flame Oil Stove 
IT IS GREAT 


Thos. H. Briggs GSons 


RALEIGH, N. C. 





Hardware and House-furnishing Goods 


Jap-a-lac £ Fioor-lac & Paints and Stains 





RALEIGH BANKING AND TRUST COMPANY 


THE ROUND STEPS BANK, 
COR. FAYETTEVILLE AND HARGETT STS, 


THE THIRD GENERATION OF SUCCESSFUL BANKING 


RALEIGH NATIONAL BANK, 1865-1885 
NATIONAL BANK OF RALEIGH, 1885-1905 
RALEIGH BANKING AND TRUST CO, 1905- 


With every facility for good Banking Service we 


solicit the patronage of new friends, while to old friends 
and new friends alike we promise every courtesy and 


accommodation. 


CHAS. E. JOHNSON, President 
W. N. JONES, Vice-President 
F. H. BRIGGS, Cashier 


DIRECTORS: 


Chas. M. Busbee, Chas. E. Johnson, James A. Briggs, 
Charles H. Belvin, W.N. Jones, Thomas S. Kenan, 
Thomas B. Crowder, W. A. Linehan, F, O. 
Moring, J. R. Chamberlain, H. E. 

Norris, J. W. Harden, Jr., 

Alfred Williams. 





B89 93 933 F335 F3 9999S S253 9S SS S553 395932539: 


| ate Commercial and 
Sarmers ais 





Cash Capital, $100,000.00 
Surplus Earned, $100,000.00 
Deposits, - $750,000.00 


Small and Large Accounts 
Solicited 
Open an Account with Gs 


CVESGESESET SCESE SSESSSESE TSSSEHESSESSSESESESSS SESE euageqeeececeeceececceccecceccececece’ 


ai 


"WEEESSSSESSSSSSSESESSES SEEESSESES ceccececcecece 


KING-CROWELL DRUG CO., 


DRUGGISTS, 
RALEIGH, NORTH CAROLINA. 





We handle only Gilpin, Langdon & Co.’s Spices, 'Black Pepper, 
Mustard, Tumeric, Jamaica Ginger, Cloves, Turkey Dressing, Spices for 


Pickling, Allspice, Nutmegs, Mace and Curry Powder. 














THE J. D. RIGGAN CoO. 


EVERYTHING IN 


CHINA AND GLASSWARE. 


TABLE GLASSWARE, HOUSE AND KITCHEN 
ARTICLES. CANDY. TOYS. #% 2% ws 


BELL AND INTER-STATE TELEPHONES. 


ee eee eee 


WR. CRANFORD, HICH 


Having added a first-class Steam Sausage Chopper, I am prepared to 
fill orders of a superior quality in any quantity. Orders promptly filled 
and if not received in reasonable time, please notify us. Special attention 
to orders by telephone or otherwise. 19 AND 20 CITY MARKET. 


RALEIGH, NORTH CAROLINA. 














STOP, AC. DELH 


SAL INN. 


Delightfully located next to Capitol Square. Overhauled and 
refurnished throughout, and under new management. Rates 


reasonable. 


E. POPE, PROPRIETOR. 


J, SCHWARTZ, 


DEALER IN 


CHOICE eo, 


SAUSAGE A SPECIALTY. 
CITY MARKET. RALEIGH, N.C. 


Dr. E. D2 CAST Ri] eae 
DENTIST 


No. 115% FAYETTEVILLE STREET, 


BELL PHONE No. 1374. 


Ellington Art Stare. 


ART EMBROIDERY MATERIALS, WOOLS 
AND ZEPHYRS. WALL PAPERS, WIN- 
DOW SHADES. EVERYTHING IN ART. 


I. C. Ellington, Kaleigh, N. C. 


WILL J. CARTER, 
ELEGTRIGAL GONTRAGTOR AND DEALER IN SUPPLIES, 


Electric Fans. 5 W. Morgan St., 
RALEIGH, N. C. 


Royster’s Gandy 


MADE FRESH 


EVERY DAY. 
aS 


A. S. WOMBLE, 
GROCER. 


CORNER HARGETT AND WILMINGTON STS. 


PYTLARTON & TYREE, 
High-Class Photographers, 





RALEIGH NGC: 


GEO. MARSH Az CO; et eee Proprietor. 
WHOLESALE GROCERS AND PRODUCE MERCHANTS. 


Remittances Made 


Consignments 
Promptly Each Week. 


Solicited. 


No. 16 Martin Street and No. 15 Market Street. 


SHrench Baker and 
Cracker Manutacturer 


| RUTH FRANCES ROPE 


ART STUDIO 
eT 


OVER WEATHERS & PERRY’S ART STORE 
CHINA AND WATER COLOR SPECIALTY. ORDERS TAKEN. 





PORTER. GAM GG 


WHOLESALE GON REC TON E> 
ALWAYS SOMETHING NEW 


RALEIGH, NORTH CAROLINA. 
NTP I} It ACHE AND NEURALGIA 
if REMEDY #* & & o& 


25¢ AND 50c A BOTTLE. 
FOR SALE BY ALL DRUGGISTS 


MANUFACTURED BY 


SAS. 1. JOHNSON, RALEIGH,N. oC 


if THE WONDERFUL HEAD- 








WESSON COOKING OIL 


Tasteless, Odorless, Clean, Heathful and 
Economical. Saves Digestion. A Pure 
Vegetable Product. I FRYING DO HOT LET OL SMOKE. 


MILK BISCUIT: One quart of flour (sifted), 14 teaspoon salt, 2 teaspoons - 
ing powder, 5 full tablespoons Wesson Oil, and “milk 0 make a very oft atieh 
(about 144 cups). __sift together flour, salt and baking powder. To the milk add 
the shortening (oil), and mix into the flour with a spoon. Turn out on a floured 
board, roll out and cut into biscuits with small cutter. Brush over the top of 
each biscuit a little milk, and bake in a quick oven about 15 minutes. The seeret 
of good biscuits is to have the dough very soft. 


FLAKY PIE CRUST: Two cups sifted flour (pastry), pinch of salt, scant 44 cup 
of a measuring cup of Wesson Oil- and ice water for dough—little softer than 
when lard is used. Sift flour and salt. Pour in the oil, stirring with a fork, till 
it is perfectly mixed. Then in the same way add ice water. Turn on a floured 
peers get in shape quickly and roll out thin. Your crust will be flaky and 

elicious, 


CHEESE STRAWS: One cup sifted (pastry) flour, scant 44 measuring cup 
Wesson Cooking Oil, pinch salt, dash Cayenne pepper, 1 cup grated cheese, 4 
tablespoons cold water. Mix together as pastry, roll thin, cut in strips 14 inch 
in width, 4 or 5 inches in length, bake a delicate color and thoroughly done, 
sprinkle lightly with salt. 


DELICIOUS CRULLERS: One full cup granulated sugar, 2 eggs, 2 full table- 
spoons Wesson Oil, 1 level teaspoon salt, and a good dash of nutmeg grated. One 
cup milk and fiour for dough just a little stiffer than cake dough, 2 full teaspoons 
baking powder. Mix sugar, eggs and oil till creamy, add salt and nutmeg, then 
milk, and lastly flour in which you have put baking powder. Flour board, place 
part of the dough out, flour it and knead lightly till it will roll and cut out with- 
out sticking. Fry in deep hot Wesson Oila golden brown. These will be light 
and digestible and not greasy. 


GEMS: Two cups sifted fiour, 14 teaspoon salt, 1 cup milk, and 2 tablespoons Wes- 
son Oil, 1 egg, 2 rounding teaspoons baking powder. Sift flour, salt and baking 
powder together, add to milk the shortening (oil), and stirinto the flour. Have 
the egg beaten lightly and add, stirring until the latter is perfectly smooth. Heat 
gem pans, brush well with oil, and fill about one-half full. Bake in quick oven. 


SALMON CUTLETS: One small can salmon, free from skin and bones, and 
mince fine with a fork. Season to taste, salt, pepper, dash lemon juice and a 
tablespoonful finely chopped parsley. Make a thick white sauce of 2 tablespoons 
of flour, 1 tablespoon butter, blend together until smooth over fire Add slowly, 
stirring, % cup milk, cooking until very thick. Add salmon, let cool, then form 
in cutlet or chop shape, dip in beaten egg, roll in bread crumbs. Place piece 
macaroni (for bone) insmallend. Fry in frying basket in deep hot Wesson Oil a 
golden brown, drain on paper, garnish with parsley. 


MAYONNAISE DRESSING; Yolk of 2 eggs, 1 teaspoon water, 14 teaspoon 
salt, 14 teaspoon mustard, dash of paprika Cayenne pepper, % pint Wesson Oil, 
and juice lemon or yinegar to thin. Break yolks into a cool bowl, add water, 
then salt, pepper and mustard, mixing well. Then begin drop by drop to add 
the Wesson Oil, stirring with a fork. Asit thickens, add a few drops of vinegar 
or lemon juice, and keep on until you have used the \ pint of oil. 





MADE ONLY BY 


The Southern Cotton Oil Company, 


(WESSON COMPANY) 


NEW YORK. SAVANNAH. NEW ORLEANS. 


SESSA SASS CAS SAS CAS he 
DZD ORI DIDI ODARI DRY OA 


cece cece 
DAD ORI ORI ORY DRY 


(od he) 
ORY 


geenes oho ate ote She cas te 
BVOTOVOLOVOTOVOTOVOLOVOLOVOLOVOLOVO 


G. N. WALTERS 
Ll A alle ©) ae eu 


JOHNSON & JOHNSON CO, 





RALEIGH, N. C. 


Coal, Wood 


Ice 


AND 


MERCHANDISE BROKERS 


AND 


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2) 9 9 9 9 O29 SAD 9 S29 OAD CLE GQ OB OF SI S9 GDS SO BOD SI S29 GD SD SD G9 BI SI BDI GDD BIBI DRIGTI DRI DAD HA 


COMMISSION MERCHANTS 


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Silverware of Quality 


You need but to see our silverware to know 
its quality ; its goodness is proven by long 
wear. Our stock of the pieces most in 
demand is quite complete and comprises all 
the latest designs in the most popular finish. 
The best quality of solid silver, good work- 
manship, and beautiful patterns are some 
of the attractions of the table silver we are 
showing prospective purchasers. Long 
service at economical cost assured. 





me MAHLER’S SONS JEWELERS 


RALEIGH, NORTH CAROLINA. 


A BEAUTIFUL LAWN, GET YOUR 
RECLEANED BLUE GRASS SEED 


From W. A. MYATT 


HE ALSO CARRIES A LARGE STOCK 
OF SPECIAL LAWN FERTILIZERS. 
BONE MEAL, POTASH AND NITRATE 


OF SODA. 


DLLY & WYNNE JEWELRY CO, 


wo Rx 


WATCHMAKERS, JEWELERS, 
ENGRAVERS AND OPTICIANS 


NO. 128 FAYETTEVILLE STREET, 


RALEIGH, NORTH CAROLINA. 
FINE REPAIRING A SPECIALTY. 


W. B. MANN 


GROCERIES 


Established 1879 


No. 11 E. Hargett St. 
RALEIGH, N. C. 


ALL PHONES 





PSUS SUS Se SUSU OO SSO SINE 


BOYLAN-PEARCE CO. 
RALEIGH, 


tas 


I 







gy J 
SS 


THE LEADING DRY GOODS STORE IN THE STATE 


At all times the season’s latest novelties. 
Tailor Made Suits, Silk and Cloth Wraps, 
Skirts, Waists and Petticoats. Dress Goods 
and Trimmings, Millinery and Fancy Goods, 
Carpets and Rugs, Curtains and Drapery. 

Estimates furnished for all kinds of floor 
coverings for church, private or public 
buildings. 

MAIL ORDER DEPARTMENT COMPLETE 


Charges prepaid on all cash mail orders 


of $5.00 or more. 


BOYLAN-PEARCE CO. 


Sf SECC CES CECI 


SDSS DSSS SAGA ECTS DEAS DS ASC DDG DOSS DCG DECC SC EGGS EDC 
DSSS DES DECES DAIS DES ESSEC SES DDG ESSEC ACSA SQ ACIS 


Be. ae 
GROCER 


ALL PHONES 508 HILLSBORO STREET 


RALEIGH, NORTH CAROLINA 


Better Goods forp*the Money or the 
Same Goods for Less Money 
than Elsewhere 


EVERY 1  HouNGS h@ Eee 


HUNTER BROS. & BREWER (CO. 


210 FAYETTEVILLE STREET 


We cordially invite every House 
wile to inspect our Stock of Table 
Linens, Towels, Napkins, etc. In 
fact a Complete Line of Dry Goods, 
Notions and Shoes. We do our 
best to please. No long waits for 
change or Service missames essen meee 


HUNTER BROTHERS & BREWER 60. 


IUD INU ONIN UNDNDNUNDNINUNDNUNUNONUNUNDSUN UND NUN UNDNUNUNDNUNONDSON 


SRK 


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DOW’T ASK WHAT I HAVE—-ORDER WHAT YOU WANT 


ROAUIGH| 


DEALER IN 


QONFEGTIONS AND FORGIGN AND DOMGSIG_fRULT 





CAKES FOR PARTIES AND W EDDINGS MAD£TO ORDER 


ICH CREAM MANUFACTURED BY ELECTRICITY 


REFERENCES! MY CUSTOMERS RALEIGH, N. C. 


J. L. O'Quinn & Co. 


LEADING FLORISTS 


aad 


RALEIGH, - - NORTH CAROLINA. 














All Phones, 149. Choice Cut Chrys- 
anthemums, Roses, Carnations and 
Violets aSpecialty. Wedding Bouquets 
and Floral Decorations arranged in 
best style on short notice. Palms, Ferns 
and Winter Blooming Plants for the 
house. Fall and Winter Blooming 
Bulbs, Rose Bushes, Shade Trees and 
Shrubberies. ee oye kt Cmte teem ees os 


SASEAEASEG GIGLI LSS EROS 
8 


SA DGEADAOMEASSOS 


SDSSDEAOCDEADGDES DS GSEGDEGDEG DG DEGDSADSGDE DCD OCDE GOGO OSI 


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CARALEIGH FERTILIZER 


S86 >— GROWER 





Aware ON TOP 
Our Horne’s Best 


Grew the bes 
Carolina peas year. ae Sai iS 43 ive 
same thing this year—watch it. . . . 


Three males BS One Acre 


Wa 

Si impkin erat ie C., in 1905. 

He te ng a a HORNE’S BEST. 
Ne. 


Nee a the BEST m ials go r goods, 
that why they make ‘Big Crops Laeemicee 
ity. 


SIXTEEN BRANDS MADE TO SUIT YOUR NEEDS 
GARALEIGH PHOSPHATE AND FéRTiiZER Works 


RALEIGH, NORTH CAROLINA. 


C. W. Jones & Bro. 


DEALERS IN 


Staple and Fancy Groceries 


CHICKENS, EGGS AND 
VOTUNERY. PRODUGE, 


Prompt Delivery. Corner Hillsboro and Harrington Sts. 


RALEIGH, NORTH CAROLINA. 


GIVE 


meeev JONES 


YOUR ORDER FOR ANY- 
THING YOU “NEED IN 


Heavy and Fancy Groceries 


VEGETABLES AND COUNTRY 
PRODUCE A SPECIALTY. 


ALL PHONES 


Tt UNUM GENTRAL UTE NSURANGE 


Gives Largest Protection at Smallest Cost 


BECAUSE ITS RATES ARE LOW AND ARE 
~LILL FURTHER REDUCED BY. 


Largest Annual Cash Dividends 
PATD “BY -ANYeCONTPANY: 


EVERY INTEREST OF THE POLICY- 
HOLDER PROVIDED FOR. 


WRITE TO OR CALL ON 


Carey J. Hunter & Brother, 


STATE AGENTS, 


Carolina Trust Building. RALEIGH, NORTH CAROLINA. 


NO. 11 WEST HARGETT STREET, 
RALEIGH, NORTH CAROLINA. 
WALL PAPER, WINDOW SHADES, 
PICTURE FRAMES. »# # WINDOW 
SHADES MADE TO ORDER, AND 
MOUNTED ON THE BEST HARTS- 
HORN ROLLERS. oe oe wt 
Wall Papering Done When Needed 


CALL AND SEE ME, I CAN SAVE YOU MONEY. 


R. LL. GRE EWNa 


SSS atest Cee Se Ce oe ECE Ch Ss Sete Cra 
ELECTRICITY FOR LIGHTING. 


Wherein it surpasses other lights. It is 
CLEANER because no poisonous smoke, 


gas or odor is given off. 


SAFER—fire risk is almost nothing. No 
danger of asphyxiation. Oxygen is not 


(YTS Cy 
FCF Re) 


ate tate tats 
SPITS Fe) 


apotatasets 
DARD SLD CIF) 


aeegs 
OVOIGIS 


consumed. 


MORE CONVENIENT. Ease of control at 


BS EES ihe ae Se 9Q Nas as <iote Q at Q 
OVD GAD AD O29 O25 WolovatsVopsvotworerchcvoisvetNsiaroleeiae 
QEXQANQ 
Soc 


a distance. Turn a switch andlightis §& 

on. Will burn at any angle. 
CHEAPER TO MAINTAIN. No repaper- 

Ne ing of smoked walls. No matches, &% 


chimneys or mantles to buy. No cost 


as ays a3 aye 
RD CI Re) CH) 


for cleaning, repairing or new burners. 


ELECTRICITY FOR OTHER PURPOSES. 


When once installed other appliances 
may be attached to the same wires, such 
as chafing dishes, flat irons, coffee per- 
colators, curling tongs, sewing machine 


PAS 
VR) 


motors, fans, etc. 


atei ote ale “she 2 BER me ahs ste: ais a3 
GRID E29 CLD CD WRI OZD ZED CLL CLF) 


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OF) 


For any information, phone or call at 


our office. 


RALEIGH ELECTRIC CO. 
SRE CE CECE ECE EERE PRET. REAP RE EE cece E CE 


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M, ROSENTHAL & CO, 
GRO@ERS 


Corner Hargett and Wilmington Sts., 


RALEIGH, & & NORTH CAROLINA 


HIGHTOWER G FORT 


Real Estate and Insurance. 
Rents Collected and Prop- 
perty Sold on Commission. 
Personal and Courteous At- 
tention Given to all Busi- 
ness, no matter how Se 
or how Large 


UNEQUALED 
UNSURPASSED 
UNADULTERATED 
ROYCE’S PURE FRUIT FLAVORS 
PERFUMES, TOILET WATERS 
SACHET POWDERS AND 
FINE TOILET SOAPS 
& & @ 
J.-S. JONES, Agent, 


317 West Jones Street. RALEIGH, NORTH CAROLINA 


SHERWOOD HIGGS & CO., 
DRY GOODS 


°o 


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RALEIGH’S ONLY DEPARTMENT STORE. 
GIVES S, & H. CO’S GREBBN TRADE DISCOUNT STAMPS. 


Trustworthy goods at uniformly right prices. All articles guar- 
anteed as represented. One price to all and that the lowest. 
Money refunded to all dissatisfied buyers. Courteous treatment 
to all. Experienced sales people in every department. Buying 
in large quantities and direct saves for you the middleman’s 
profit. Reducing prices without reducing qualities. Modern 


Store Service and Equipment. You’ll find the Store as Good as 


Advertised. 


SHERWOOD HIGGS ©& CoO. 














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